Hawaiian
Loʻi kalo (irrigated taro terraces) are the agricultural counterpart to fishponds (HI-57). These terraced paddies channel mountain stream water through flat, flooded fields where taro grows. The flowing water keeps the taro healthy and produces the wet-land taro varieties that make the best poi. Over 300 named taro varieties were cultivated in these terraces. The loʻi kalo system is being revived by Hawaiian cultural organisations as both a food-sovereignty and cultural-preservation project.
1. Not a cooking technique but the food production system that made poi possible.
Not a cooking technique but the food production system that made poi possible.
Pacific Migration Trail