*More about Pai‘i‘ai*
After steaming and peeling, taro is pounded with the least amount of water on a wooden board using a stone pestle. The taro is pounded or crushed, forming a starchy mass. By crushing the starch molecules, the substance begins to ferment in a process similar to the production of sauerkraut or kim chee, All of these fermented foods rely on the beneficial bacteria lactobascillus. The difference between pai‘i‘ai and poi is water content. Pai‘i‘ai is undiluted poi — poi is diluted pai‘i‘ai.
Course: Breakfast, Main Course, Speciality
Author: edible Hawaiian Islands Staff


  • Waffle Maker


  • Freshly Pounded Taro Shaped Into a Square and Chilled Overnight
  • Local Raw Honey
  • Fresh Kula Strawberries
  • Roasted Macadamia Nuts


  • Preheat waffle maker.
  • Slice chilled pai‘i‘ai and add it to preheated waffle maker.
  • Check in 3-5 minutes for doneness.
  • Plate, drizzle with honey, and top with strawberries and macadamia nuts.