PROUD OF YOU, RJ.
WAY TO GO.
IT'S NOT JUST ALOHA FRIDAY.
IT'S FOODIE FRIDAY.
WHAT BETTER WAY TO ENJOY OUR
ALOHA FOODIE FRIDAY THAN WITH
HAWAIIAN FOOD.
Kelly: AND AMAZING HAWAIIAN
FOOD.
BEST ON THE EAST SIDE OF OAHU
STARTING OFF AS A POI FACTORY
FOR ALMOST 70 YEARS, WAIAHOLE
POI FACTORY CONTINUES ITS
TRADITION OF SERVING NATIVE
HAWAIIAN FOOD.
GOOD MORNING.
Reporter: GOOD MORNING.
THERE'S NO BETTER PLACE TO SEND
ME THAN TO A HAWAIIAN FOOD
RESTAURANT.
BEFORE WE GET TO THAT WE DO HAVE
SOME BREAKING NEWS.
WAIKANE STREAM HAS BEEN
OVERFLOWING ON TO KAMEHAMEHA
HIGHWAY.
THEY DID CLOSE THE ROAD.
WE DID HAVE POLICE OFFICERS AND
THE SAFETY PEOPLE COME HERE AND
PEOPLE GO THROUGH.
IF YOU'RE HEADING THIS WAY, PACK
YOUR PATIENCE.
BUT SINCE WE HAVE THAT OUT OF
POI.
WAIAHOLE POI FACTORY, WE'RE HERE
WITH KELIKO HO.
WHAT YOU'RE DOING IS SUCH A
BEAUTIFUL THING.
POUNDING POI TRADITIONALLY.
WHAT IS THE PROCESS TO MAKE POI?
SO BASICALLY YOU START WITH
POI TARO, USUALLY THE TARO THAT
COMES FROM LOI, IRRIGATED TARO
PATCH.
WE'VE GOT A COUPLE WE'VE COOKED
AND CLEANED.
AND WE START OFF THE POUNDING.
WHERE THERE, THE MAIN GOAL IS TO
GET IT AS SMOOTH AS POSSIBLE.
LITTLE LUMPS.
WE CALL THAT PUPU.
GOAL OF THE POUNDING IS TO GET
Reporter: WHAT ARE THE
DIFFERENT TOOLS?
WHAT ARE THE NAMES?
JUSTE
POHAKU IS STONE.
KUI IS ACTION OF POUNDING.
AND AI IS FOOD.
IN THIS CASE KALO.
AND WE HAVE OUR PAPA.
AND PUIAI.
PAPA IS THE WOODEN BOARD.
Reporter: I CAN SEE PEOPLE
POUNDING FOR A LONG TIME.
I'M ASSUMING THERE'S DIFFERENT
PHASES OF KALO.
POUNDING, START OFF WITH THE
WHOLES KALO.
I'LL SHOW YOU A LITTLE BIT OF
IT.
IF I TAKE A KALO LIKE THIS,
FIRST STEP IS TAKE THE EDGE OF
OUR POHAKU AND ROUGH POUND IT
LIKE THIS.
THEN MASH LIKE THIS.
AND MY GOAL RIGHT NOW IN THIS
STAGE IS TO GET IT TO WHAT WE
CALL PIPILI, WHICH MEANS
STICKING TO EACH OTHER.
AND ONCE IT'S PIPILI, ALMOST
THERE.
ONCE IT'S PIPILI, THEN I CAN KUI
HARDER WITHOUT ALL OF THE PIECES
FLYING AWAY.
IF I DIDN'T GET IT TO PIPILI, IT
WOULD ALL -- HALF WOULD END UP
ON THE SIDE.
Reporter: TALKING TO MY
TUTU, SHE WOULD SAY SOME PEOPLE
THROW THE WATER IN.
BUT SHE SAID TAP THE WATER.
WHAT IS THE TRICK TO THAT?
BASICALLY, WATER IN THE FIRST
PART OF POUNDING HELPS TO KEEP
THE STONE FROM GETTING ALL
STUCK.
SO IT RELEASES THE STONE FROM
THE POI.
BUT THE OTHER PART OF THAT IS
YOU DON'T WANT TOO MUCH WATER
BECAUSE IF YOU ADD TOO MUCH
WATER TOO EARLY, ALL THE PUPU
WILL SLIP TO THE SIDE.
SO YOU WANT IT TO HAVE A NICE
GRAB SO IT WILL STAY AND GET
POUNDND.
A PIECE TO TRY?
NO PROBLEM.
Reporter: RIGHT ON.
YOU CAN'T GET ANY MORE FRESH
THAN STRAIGHT OFF THE BOARD.
AND IF YOU LIKE MOCHI, THIS IS
LIKE POI MOCHI.
IF YOU KEEP POUNDING, THAT'S
WHEN YOU GET THE POI
CONSISTENCY.
I CAN'T EAT AND TALK AT THE SAME
TIME.
STAY TUNED TO "TAKE 2."
WHEN WE COME BACK, WE'RE GOING
TO FIND OUT WHAT OTHER FOODS
HAVE.
THEY HAVE OTHER FOOD TO CREATE
THAT HAWAIIAN PLATE.
WE'LL BE BACK.
REPORTING HERE LIVE IN WAIAHOLE.
Kelly: SO GOOD.
AND THE WAIAHOLE POI FACTORY POI
IS MY FAVORITE.
THE PROCESSION AND LOVE THAT
GOES INTO IT.
Kristine: I DON'T EAT POI A
LOT BUT AN YEARS OF HEARING
KELLY SAY, YOU GOT TO GO.
NO REGRETS.
IT'S ALMOST GOT A HINT OF
SWEETNESS OR SOMETHING.
IT TASTES REALLY FRESH.
IT IS REALLY GOOD.
♪
Kelly: WELCOME BACK.
HAWAIIAN FOOD IS COMFORT FOOD
FOR MANY OF US.
WE SENT KAMAKA PILI TO CHECK OUT
ONE OF THE MOST POPULAR SPOTS ON
OAHU.
Kristine: WE ARE WALKING -- TALKING
ABOUT WAIAHOLE POI FACTORY.
KAMAKA PILI SHOWS US WHAT'S
COOKING.
Reporter: WE'RE HERE AT
WAIAHOLE POI FACTORY.
FIRST SEGMENT WE'VE SEEN THE
TRADITIONAL POUNDING KALO.
THE CROP THAT POI IS MADE FROM.
AND WE'VE SEEN THAT POUNDING
PROCESS.
WAIAHOLE POI FACTORY WOULD BE
GREAT AND SURVIVE JUST BY
SELLING THAT.
THEY ALSO HAVE TRADITIONAL
HAWAIIAN PLATE.
WHEN WE TALK ABOUT HAWAIIAN
PLATES WHAT'S INCLUDED?
YOU CAN FIND ALL OF THAT HERE.
GOOD MORNING.
Reporter: SO FIRST OF ALL,
WAIAHOLE POI FACTORY, WHEN YOU
UP HERE, IT'S A VINTAGE
BUILDING.
THE ORIGINAL POI FACTORY WAS
BUILT IN 1905.
IT'S BEEN THROUGH SEVERAL
DIFFERENT FAMILIES.
IN 1971 WHEN MY MOM AND DAD,
CALVIN AND CHARLENE HO WERE
COMING BACK TO HAWAI'I, THEY
GOSS THE LEASE AND RENTED IT AS
AN ART GALLEY FOR TEN YEARS.
IN THE '80s WE REDID THE
KITCHEN AND WE'VE BEEN DOING
HAWAIIAN FOOD AND POI EVER SINCE
THEN.
Reporter: WHAT IS THE
IMPORTANCE OF POI OR KALO IN
HAWAIIAN CULTURE?
POI IS REALLY THE CENTER OF
THE MEAL.
TRADITIONAL HONOLULU MEAL.
IN HAWAIIAN WE HAVE THE WORD AI,
WHICH REFERS TO ANY STARCH FOOD.
BUT THE POI WAS THE MAIN AI OF
THE HAWAIIAN EYE ET.
AND ALSO MEANS TO EAT.
AND SO IF YOU DON'T HAVE THAT,
IN A SENSE IT'S NOT A REAL MEAL.
SIMILAR TO FOR TODAY, A LOT OF
PEOPLE IN HAWAIIAN FEEL THE SAME
ABOUT RICE, WHICH IS A TYPE OF
AI.
Reporter: WHAT OTHER FOOD,
AS WE CAN SEE, THAT YOU OFFER
HERE?
JAZZ IS ONE OF OUR KANAKA NUI
PLATE OF YOUR CLASSIC LUAU FOOD.
KALUA PIG, LAU LAU, SQUID LUAU,
CHICKEN LONG RICE, HAUPIA.
Reporter: IN TERMS OF
DESSERT, YOU HAD ME AT HAUPIA.
ONE OF OUR WELL-KNOWN
SPECIALTIES IS SWEET LADY OF
WAIAHOLE DESSERT.
HAUPIA ICE CREAM AND WARM
Reporter: I CAN TELL IT'S
DELICIOUS.
YOU MIND IF I SAMPLE A LITTLE
BIT OF THIS?
YEAH.
Reporter: OKAY.
SOMETIMES THIS JOB IS LITTLE BIT
HARD.
WAKE UP SUPER EARLY IN THE
MORNING BUT THINGS LIKE THIS
MAKE IT TOTALLY WORTH IT.
KANAKU NUI MEANING BIG HAWAIIAN.
I DO THIS BUT SOME KUPUNA DON'T
LIKE THIS.
I LIKE TO PUT MY LOMI SALMON IN
MY POI.
EAT ALL THE POI.
Reporter: TRADITIONAL STYLE.
GIVE ME A MINUTE.
TRADITIONAL STYLE.
MY TUTU SAID NO MATTER WHAT WE
PUT THE POI IN, KAHI THE POI.
MAKE SURE YOU LEAVE NOTHING.
THAT'S THE POI.
I LIKE TRY YOUR LAU LAU.
SQUID LUAU, YOUR GUY'S IS
DELICIOUS BUT I CANNOT SAY THAT
ON AIR IF MY DAD IS WATCHING.
I GOT TO SAY MY DAD'S THE BEST.
RIGHT, DAD?
LAU LAU IS WRAPPED WITH THE LEAF
OF THE KALO.
EXACTLY.
THE KALO PLANT, NOTHING GOES
WASTED.
STEM TO LEAF IS ALL USED.
WE FEED THE PEELINGS TO OUR --
JAZZES' DAD AS HA HAS A PIG UP THE
ROAD.
NOTHING IS WASTED.
Reporter: TRUE TERM OF ALOHA
AINA.
USE EVERYTHING THE LAND
PROVIDED.
YOU HAVE TO COME CHECK -- IF I
CAN SHOW THAT REAL FAST.
TALK ABOUT SWEET LADY OF
WAIAHOLE.
OF COURSE, WAIAHOLE POI FACTORY,
YOU HEADING YOUR WAY THROUGH
WAIAHOLE, YOU AIN'T GOING TO
MISS IT.
CHECK THIS UT OUT.
REPORTING HERE FROM WAIAHOLE POI
FACTORY, BACK TO YOU.
Kristine: THAT KAMAKA,
TOUGH ASSIGNMENT.
Kelly: YUM.
.
Kristine: YOU'VE ALL KNOWN
THAT'S ONE OF THE GO-TOES.
Kelly: I'M SO JEALOUS NOW.
MY GOSH, WHAT I WOULDN'T DO FOR
A LAU LAU, SQUID LUAU LATE NOW.
Kristine: HINT, HINT,
KAMAKA.