World Spirits

Kava (Yaqona)

Fiji

The ceremonial root (a non-alcoholic, mildly sedative traditional drink — included as Fiji's most important beverage tradition): kava (yaqona) — pounded root of Piper methysticum mixed with water in the carved tanoa bowl, served with clapping, hierarchy and absolute ceremony (sevusevu) — the…

What it is

The ceremonial root (a non-alcoholic, mildly sedative traditional drink — included as Fiji's most important beverage tradition): kava (yaqona) — pounded root of Piper methysticum mixed with water in the carved tanoa bowl, served with clapping, hierarchy and absolute ceremony (sevusevu) — the Pacific's social and sacred medium. Origins: kava in Vanuatu and Fiji is millennia deep; in Fiji it is the drink of chiefs, welcome ceremonies, funerals and village evenings. Made from: kava root (dried and powdered), water, a coconut cup (bilo). How it's made: 1) Present the root formally (sevusevu). 2) Pound/mix in the tanoa; strain. 3) Serve by rank; clap once (cobo) before, three times after. Served: at every significant gathering, nightly in villages and Suva kava bars. Flavor: earthy, peppery, mouth-numbing. Strength: 0% alcohol (kavalactones instead). Culture: kava is Fiji's constitution in a bowl — the ceremony IS the society. See also: Fijian Rum.

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