Fermented Foods of Pacific Islands

Poi and pit-fermented breadfruit from Hawaiʻi and Polynesia.

Fermented Breadfruit: How Pacific Islanders Fermented Breadfruit in Pits

Pacific Islanders traditionally fermented breadfruit in pits, turning it into a sour, pungent paste that was cooked and eaten – in the Marquesas and Chuuk mixed with fresh…

Updated October 13, 2026

Pacific Islands

Poi: Hawaii’s Fermented Taro – What It Is, How It Tastes and How to Make It

Poi is Hawaiian taro that's cooked, pounded and thinned with water into a smooth paste. It's eaten fresh (mild and slightly sweet) or fermented for a day or…

Updated September 30, 2026

All regions →