Hawaii is famous for its vibrant culinary scene—fresh poke, kalua pig, shave ice, and of course, ubiquitous SPAM. But among its beloved dishes lies a surprising outlier: a traditional food that many locals actively avoid. Based on crowdsourced reviews from TasteAtlas and local sentiment, that food is poi, the fermented taro paste that’s been a staple in Hawaiian culture for centuries
The Ancient Staple: What Is Poi?
Why People Hate It
Despite its cultural weight, poi often ends up on “most hated” lists. A recent TasteAtlas ranking placed poi at the bottom of Hawaiian favorites, scoring just 2.9/5, lower than other foods like laulau or lomi‑lomi salmon. Common complaints include:
- Slimy, paste-like texture
- Strong earthy, slightly fermented aroma
- Sourness from fermentation
These characteristics clash with the flavor preferences of modern palates. Even some locals admit pon stances:
“Same and squid luau, had a sucker stuck to my tongue as a kid and hated it and the fishy taste it always has.”
Cultural Clash: Reverence Meets Rejection
Poi holds sacred status, yet that reverence doesn’t shield it from criticism:
- Respect, but not consumption: Many Hawaiians respect poi culturally, but actively avoid eating it.
- Fermentation factor: The sourness of aged poi divides casual tasters. Some soften it with sugar or milk, aiming to make it mildly palatable .
Praise from Aware Connoisseurs
Despite the hate, poi isn’t universally loathed. Culinary purists and cultural enthusiasts argue:
- Heritage value: Poi is more than food—it’s symbolic of Hawaiian ancestry and community bonds. Mashing poi can be a family ritual, embodying tradition.
- Raw, real flavor: For those who embrace its taste, poi’s deep, earthy notes are cherished as authentic and grounding.
- Versatile ingredient: Some chefs incorporate poi into modern recipes—baking, blending, or balancing it with sweeter elements.
Tips for the Curious (Not Convinced)
If you’re intrigued, here are some ways to try poi without committing to a full scoop:
- Opt for fresh poi: Less fermentation → milder taste.
- Mix it gently: Pair with lomi‑lomi salmon or sweet drink.
- Go local: Try versions at respected eateries—fresh taro preparation matters.
- Approach with respect: View poi as cultural immersion, not just food.
Beyond Poi: Other Foods Dividing Islanders
While poi ranks as the most disliked, other traditional foods spark mixed reactions:
- Squid luau – locals often dislike the briny, gelatinous texture.
- Lomi‑lomi salmon, laulau – scored slightly higher than poi but not immune to criticism .
These aren’t mainstream American flavors. They’re layered, regional tastes demanding a seasoned palate.
Why This Matters
This dislike highlights broader themes:
- Modernization vs. tradition: As Hawaiian cuisine gains global fame (think poke bowls), genuine dishes like poi remind us of the islands’ deeper roots.
- Preserving heritage: Continued awareness and respectful consumption (or appreciation) of poi ensures the taro legacy endures.
- Culinary cultural literacy: Even disliked foods carry stories, traditions, and spiritual weight—valuable beyond taste.
Final Thoughts
Poi stands as a culinary paradox in Hawaii—revered, rooted in myth and ritual, yet disliked by many. Its unique taste and texture challenge modern comfort food norms. But beyond flavor, poi remains a living vessel of Hawaiian heritage.
So next time you visit the islands, give it a respectful try. Hold up a spoon, remember its sacred past, and honor its cultural importance—even if you opt to dump it after one mouthful.