Purchased at the farmers market yesterday.
Undiluted pounded taro (or kalo). Diluted, it becomes poi. Here’s the website that explains better.
According to the founder (I think he was the founder), pa‘i‘ai was carried by the ancient voyagers. It will ferment with good bacteria (think stink tofu and natto).
Not having experienced the fermented stuff, I prefer mine fresh right now.
Being undiluted, I ate it in small portions. The Cat tried it too. Not “pasty” like poi. More potato-y.
I dunno, I may let a small portion ferment to “try try”.
Enjoy. Eat well.