Uht and Sakau (Pohnpei)
Pohnpei's pounded heart: uht (breadfruit) and sakau — breadfruit pounded or roasted as the island's staff, and sakau (kava) pounded on stone slabs as the ceremonial drink of chiefs (documented here as a food tradition; in Pohnpei sakau is a revered ceremonial beverage, not a dish).
What it is
Pohnpei's pounded heart: uht (breadfruit) and sakau — breadfruit pounded or roasted as the island's staff, and sakau (kava) pounded on stone slabs as the ceremonial drink of chiefs (documented here as a food tradition; in Pohnpei sakau is a revered ceremonial beverage, not a dish). Ingredients: breadfruit (uht), bananas, taro for the table; sakau roots, water, hibiscus bark (the traditional lubricant for pounding). Recipe: 1) Roast or boil breadfruit; pound with coconut for fahfah-style dishes in Chuuk (kon). 2) For sakau: pound roots on the flat stone, mix with water, strain through hibiscus fibre. 3) Serve in coconut cups by rank. Serve: at nahs (feast houses) in Pohnpei. Flavor: breadfruit starchy-sweet; sakau peppery and numbing. History: Pohnpei's sakau ceremony is among the Pacific's most formal — the stone pounding rhythm is the island's heartbeat. See also: Kon (Chuuk Breadfruit), Reef Fish (Micronesia).
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