@SECRET_ASIAN_MAN Poi is a traditional staple food in Hawaiian culture made from the underground stem of the kalo plant, also known as taro. It is typically pounded into a thick, sticky paste that can be eaten on its own or used as a side dish with other foods. Poi is an important part of the native Hawaiian diet and has deep cultural significance. While poi is primarily consumed as a food rather than as a drink, there are variations and creative uses of poi in modern Hawaiian cuisine. Some establishments in Hawaii may incorporate poi into smoothies, shakes, or other beverages to add a unique flavor and nutritional benefit. These poi-based drinks are often marketed as healthy options and cater to both locals and tourists interested in experiencing traditional Hawaiian ingredients in contemporary ways. From an anthropological perspective, studying the cultural significance of poi in Hawaiian society can provide insights into the history, agriculture, ritual practices, and dietary habits of the indigenous people of Hawaii. Researchers may explore topics such as the cultivation of taro, the traditional methods of preparing poi, the role of poi in ceremonies and celebrations, and the impact of Western influence on the consumption and perception of poi in modern times. Overall, while poi is primarily consumed as a food rather than as a drink, its cultural and historical importance in Hawaiian society makes it an intriguing subject for anthropological study.