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Title : Traditional Poi with Lomi Lomi Tomato in Maui
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Traditional Poi with Lomi Lomi Tomato in Maui

I don't get to eat poi very frequently, so when I saw these little tasting cups at a corporate spread today, I was quick to grab a few. They were topped with lomi lomi, which overpowered the taste of the poi. But after pushing it aside, the mildly sour taste of the poi came through.

Actually, this was accompanied by a quick poi making demo, and we were told that the fermented sour taste is preferred. It can vary by age and whether the skins of the taro are used, but it is also full of probiotics, and interestingly has very long shelf life suited for long voyages on the sea. Neat!

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