Living Culture Engagement: Pa‘i ‘Ai, Hand-Pounded Poi

Experience the process of traditionally hand-pounded pa‘i ‘ai, prepared as it has been for 1,500 years. Taste fresh hand-pounded pa‘i ‘ai right from the papa ku‘i ‘ai and learn a little of the culture and language from native speaker and practitioner, Alika Sing of ‘Ai Manuahi Farms.

Kalo was consumed by Kānaka Maoli, Native Hawaiians, as the primary food in traditional Hawaiian society. The planting, harvesting, and consumption of kalo were all treated with great respect, demonstrated by the many protocols that surrounded these practices. The corm of the kalo plant is baked or steamed and then hand-pounded into pa‘i ‘ai (pounded kalo) and poi on a papa ku‘i ‘ai (pounding board) using a pōhaku ku‘i ‘ai (kalo pounding stone).

This program is free with purchased Museum admission

The Bishop Museum Living Culture series and workshops are supported by Hawai‘i Tourism [Hawaii Tourism Authority] through the Kūkulu Ola Program.

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