Kava (Vanuatu)
Where kava began: Vanuatu's kava — the archipelago is kava's botanical and cultural home (the strongest varieties, the nakamal custom houses where men gather at dusk to drink shells of it in silence and low conversation).
What it is
Where kava began: Vanuatu's kava — the archipelago is kava's botanical and cultural home (the strongest varieties, the nakamal custom houses where men gather at dusk to drink shells of it in silence and low conversation). A non-alcoholic, mildly sedative ceremonial drink — included as the Pacific's most important beverage tradition. Origins: kava was domesticated in northern Vanuatu (Pentecost and neighbours) millennia ago and carried across the Pacific by canoe; each island's varieties (noble kavas) are graded like wines. Made from: fresh or dried kava root, pounded/ground, strained through hibiscus bark or cloth into a bowl. How it's made: 1) Prepare the root (fresh green kava is the connoisseur's). 2) Mix and strain. 3) Drink shells in the nakamal as the sun sets, in respectful quiet. Served: nightly in Port Vila's kava bars and village nakamals. Flavor: earthy, peppery, numbing. Strength: 0% alcohol (kavalactones instead). Culture: Vanuatu's kava is the original — the nakamal is parliament, church and club in one dusk ritual. See also: Fiji's Kava (Yaqona).
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General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.
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