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Discover Local Kalo, Poi, And ‘Ulu

Discover the rich culinary heritage of Hawaii with our guide on where to find kalo (taro) and ‘ulu (breadfruit), two versatile canoe plants brought by Polynesian ancestors. Learn how these nutrient-packed, low glycemic index foods can transform your meals, from traditional poi to modern dishes. Explore local sources, from farm stands to co-ops, and dive into their preparation methods that offer more than just sustenance—they provide a taste of history.

Where to find: kalo, poi, and ‘ulu

Among the 24 “canoe plants” originally brought to the islands by the Polynesian settlers were kalo (taro) and ʻulu (breadfruit). They were chosen for their tremendous versatility and their value as energy rich, complex carbohydrate foods. Both are high-fiber carbohydrates with low blood sugar impact and higher vitamin and mineral content than white potatoes or refined (white) rice or wheat.

Kalo can be eaten steamed (kalo paʻa), braised, baked, fried, and otherwise used in a variety of recipes instead of potatoes or other starch. And of course, cooked kalo is pounded into poi. (The plant leaves, lau, when cooked, provide nutrient value similar to spinach.)

ʻUlu is suitable for cooking and eating at three stages of ripeness. When young and softball-sized, it can be steamed and marinated, something like artichoke hearts. When mature, it can take the place of potatoes or other carbohydrate for a meal. When fully ripe and soft, it’s sweeter and suitable for including in sweet baked goods or dessert recipes.

Waiahole Valley farm stand sign, circa 2017.
Waiahole Valley farm stand sign, circa 2017.

Find it fresh: Poi

Homestead Poi: Fresh kalo paʻa and poi are delivered Friday afternoons to Koʻolau Farmers in Kaneohe, Down to Earth in Kailua, and K.Bay Bros in Kaneohe. Or, for home delivery on Windward side (minimum order $35), call and arrange directly with Hanale Bishop, 808-260-0218.

Hoʻokua ‘aina: Fresh kalo paʻa and poi are available every other Thursday. Raw kalo and lau are available weekly, Tuesdays and Fridays. All orders must be placed and paid in advance. Pick up is at the farm, in Maunawili.

Kākoʻo ʻŌiwi: Fresh poi, kulolo, and farm produce is available on Fridays from 12 pm to 5 pm. All sales require online orders and payment in advance. Pick up is at the farm in Kaneohe (near He‘eia stream bridge).

Kualoa Ranch: KualoaGrown Market, now open every day, 10 am to 5 pm, sells kalo, ʻulu, and other local produce that’s grown at the ranch, “first come, first serve.” Sign up for the weekly newsletter to know what’s available.

Honolulu options: Foodland tries to keep several brands of fresh poi available in all stores. Tamashiro’s, Marukai, Young’s Fish Market, and Alicia’s Market all sell bagged poi. Kokua Kalihi Valley has a “food hub” at its Roots Café, selling local produce and poi. Chinatown and your local farmers market are other good sources. (Kakaʻako Market was named “third best in the nation” in April by USA Today.)

Find it fresh: ʻUlu

Since ʻulu is seasonal, generally July to December, if you want to buy it fresh, watch for it during these months. If you have a neighbor with a tree, find out if they have extra. Otherwise, local grocery stores and farmers markets are places to try. Farmlink Hawaiʻi also sells ʻulu fresh in season. It is among the canoe plant foods available for ordering online for next-day delivery (or at community pickup site).

And of course, the Hawai’i Ulu Cooperative sells ‘ulu (as well as kalo, and other local foods), not fresh, but frozen and ready for cooking. A variety of flours are also available. Co-op products are sold at most Longs stores, as well as Times Supermarket, Safeway, Don Quiote, Whole Foods. Foods also can be ordered online. The co-op website has recipes, too!