66 NATURAL HISTORY OF HAWAII. 



Taro and Its Uses. 



Several varieties of taro were planted by the natives which varied in size, 

 flavor and growth. In general, however, the varieties all have large, thrifty, 

 heart-shaped leaves of a light green color. The flower is a fragrant, green- 

 yellow, calla-like blossom and inconspicuous. The root is of a regular oval 

 form, from four to eight inches in length, and from two to four inches in dia- 

 meter. In a natural state, M-hen either ripe or unripe, both the root and the 

 leaves have the exceedingly acrid, pungent taste so cliaracteristic of the genus 

 of plants to wliich the taro belongs. But when thoroughly cooked it becomes 

 mild and palatable without a more disagreeable, peculiar or characteristic taste 

 than spinach or potatoes might be said to have. When the root is ripe it is 

 compact and whitish in color, both before and after cooking; but when poor in 

 quality or unripe, it is liable to be a dull lead color. There are several varieties, 

 as the pink or royal taro, and the blue, or common taro, which differ as indi- 

 cated in the color of the ripe and cooked roots as well as in the color of the 

 poi made from them. 



The natives prepared the root for use, as they cook all their food, b.v first 

 baking it in a curious oven called an imu. The oven is formed by digging a 

 hole two or three feet in depth and six or more feet in circumference and 

 placing in the liottom of the hole a layer of stones. On the stones wood is piled 

 and on top of the heap still other layers of stones are laid. A fire is then 

 lighted in the pile of wond and kindling. When tlie stones are thoroughly 

 heated those on top are thrown to one side and the taro, sweet potatoes, bananas, 

 pig, dog, fish or whatever is to be cooked is wrapped in ki or banana leaves 

 and laid on the stones in the bottom of the hole. The loose hot stones are thrown 

 in on top of the bundle of leaves containing the food, and a little water is added 

 to create steam ; the earth and leaves are then hurriedly placed on the mound 

 to prevent the lieat from escaping. 



Poi. 



The taro after being cooked in this manner was and is made into the favorite 

 dish of the Hawaiians, namel.y poi. The process of manufacture, though simple, 

 was laborious and was invariably performed by the men. The first step in the 

 process of transforming taro into poi was the removing of the rough outer skin 

 of the root after it had been thoroughly cool^ed. The scrapings thus secured 

 were put aside to be returned to the ponds as a fertilizer. The roots when 

 carefully scraped were thrown on a short plank of hard wood called a poi 

 board. The board was scooped out slightly in the middle, like a shallow tra.v. 

 On this plank the roots were pounded with a thick, lu-avy stone i)estle. of which 

 two or three forms were formerly in use. 



Poi pounding is real work, and when it was to be done properly the na- 

 tives stripped themselves of everything save their loin cloths. Seating them- 

 selves cross-legged, nsiialh' mie at each end of tlu^ iioi board, the pestling of the 



