18 Feb '13, 11pm
Eating like a local in Oahu, Hawaii
One is given the option of steamed rice or poi as the starchy, side dish in any plate combo. I chose one of each. I knew some rice would pair nicely with the pulled pork and the gravy from the beef stew, however, I also asked for poi because I was curious about it. Made out of taro, this accompaniment was a new experience for me. I didn’t mind it, but I was unsure about how to combine it with the rest of the dishes, or how to eat wit with the meat. The flavour is quite neutral; most locals add salt or sugar, depending on their preference. Aesthetically, it isn’t too appealing – it looks like a purple grey soup. Texturally, it is like thick glue, and I guess it takes more exposure to the dish to appreciate it. It is gooey and at times stringy. Sometimes eaten with a spoon, other times swirled around with a fork. Odd? Yes, certainly for the unaccustomed palate. Complicated? ...