Hawaiian food staple is a term used to describe two traditional Hawaiian dishes, TARO and poi. TARO is a root vegetable that is boiled, mashed, and then mixed with water to create a paste-like consistency. Poi is a dish made from TARO root that is pounded and mixed with water to create a thick, pudding-like consistency. Both dishes are staples in Hawaiian cuisine and are often served as side dishes or accompaniments to other meals.