Tapioca Pudding
A starchy substance extracted from the root of the cassava plant. It's available in several forms including granules, flakes, pellets flour or starch. The most widely available forms are tapioca flour (also called cassava flour ) and pearl tapioca. The flour is used as a thickening agent for soups, fruit fillings, glazes, etc. Pearl tapioca is used mainly to make pudding and comes in several sizes, regular or instant forms and in a variety of prepackaged flavors. Pearl tapioca is available in most supermarkets, whereas the other forms are more commonly found in health-food stores and markets.

Poi
This native dish is definitely an acquired taste. It's made from cooked taro root that is pounded to a smooth paste, then mixed with water, the amount depending on how the poi is to be served. Since poi is eaten with the fingers, its consistency is measured accordingly and ranges from "one-finger" (the thickest) to "three-finger" (the thinnest). Poi is generally fermented for several days, which gives it a sour, acidic taste. It can be eaten by itself, mixed with milk to make a porridge or served as a condiment for meat and fish.

Taro Root
A starchy, potatolike tuber with a brown, fibrous skin and gray-white flesh. Taro is grown in tropical areas and is an important starchy food in the island. Taro roots range in length from about 5 inches to a foot or more, and can be several inches wide. Though acrid-tasting in its raw state, the root has a somewhat nutlike flavor when cooked. It's also extremely easy to digest. It should be noted, however, that some varieties are highly toxic unless thoroughly cooked. The taro root has large edible leaves (called callaloo in the Caribbean) which can be prepared and eaten like mustard or turnip greens.

Taro root can be found in ethnic markets and some specialty produce stores. The root may be prepared in a variety of ways including boiling, frying and baking.