Pia, Polynesian ArrowrootDioscoreaceae (Yam family)Native to tropical Africa, South Asia, Southeast Asia, northern Australia, New Guinea, Samoa, Micronesia, and FijiPolynesian introduction to the Hawaiian IslandsOahu (Cultivated)In photo with pia, are awa or kava (Piper methysticum) and k or sugarcane (Saccharum officinarum), also Polynesian introductions.Yellowing leaves indicate time is close to harvest tubers. When leaves die back, harvest can take place.The tubers of Polynesian Arrowroot contain starch, making it an important food source for many Pacific Island cultures, primarily for the inhabitants of low islands and atolls. Polynesian arrowroot was prepared into a flour to make a variety of puddings. The tubers were grated, soaked in fresh water, and rinsed several times to remove the bitterness. Finally, the starchy substance was dried as a flour. This was mixed with mashed taro, breadfruit, or Pandanus (hala) fruit extract and mixed with coconut cream to prepare a pudding. In the Marquesas, the hollow stems were cut into segments for cordage to make lei. In some islands such as Samoa, Tahiti, and Tonga, arrowroot starch was important in tapa and fabric preparation as well for hats, mats, and other handicrafts. Today, the cassava (Manihot esculenta) or cornstarch has largely replaced arrowroot as a starch. In Hawaii, haupia, an ono local dessert, was originally made with pia flour, coconut cream and k (cane sugar), Today, usually replaced by cornstarch.Medicinally, early Hawaiians ate the raw tubers to treat stomach ailments. Mixed with water and red clay, the plant was consumed to treat diarrhea and dysentery. This combination was also used to stop internal hemorrhaging in the stomach and colon and applied to wounds to stop bleeding.Polynesian Names:Mhaoa (Tonga, Uvea); Mho (Tokelau); Mso (Samoa, Tuvalu); Msoaa (Futuna); Pia (Cooks, Hawaii, Mangareva, Marquesas, Niue, Samoa, Societies); Yabia (Fiji)