Poi made from the mashed, cooked root of the taro (kalo) plant was a staple of the Hawaiian diet. Stone pounders were created specifically for this task. Pictured are three styles of stone pounders, commonly identified as (left to right) ring, stirrup, and knobbed. Traditionally poi was made by men using the knobbed style pounder, which could weigh as much as 9-10 lbs.

Only on Kaua'i, were women allowed to make poi and as a result the ring and stirrup style pounders evolved. The ring and stirrup style pounders weighed between 2 and 5 lbs. and were held with two hands, making it easier for the women to mash the cooked taro.

Nutritional value of taro:
Nutritionally, taro is rich in fibre, calcium, potassium, iron, vitamin A, B1, B2, and vitamin C. The main corm of the taro is called makua, or parent, and the off-shoots or keiki are known as 'oha. 'Oha is the root for 'Ohana, the Hawaiian word for family.

Culturally, it was prohibited to argue when a bowl of poi was placed on the dinner table. If there was a family dispute, one of the kapuna (elders) would uncover the poi bowl to end the disagreement.