Yaqona (Kava)
national drink of fiji
Yaqona
Yaqona drinking has had its roots in Fijian history for a long time. Unlike the present day drink, only high priests and chiefs traditionally drank Yaqona as a mediator between the world of humans and spirits. The roots were chewed by young virgin women who brought purity to the drink and the resin was spat out into a special dish to be consumed in a highly ceremonious affair.
When traditional ways were shunned with the arrival of the Europeans in the 1800's, common Fijians began to seek the secret pleasures of Yaqona. The mystical drink for the few soon became a fast flowing social pastime of the male masses, Indians as well as Fijians and a growing number of hardy women. Yaqona drinking has become a part of the tourist culture - guests at most resorts are encouraged to join in a session around the bowl with their Fijian hosts to experience the Fijian way of life.
Yaqona roots are sold in all of Fiji's markets. The plant from which the roots come from is known as Piper methysticum and grows best on the steep slopes of hills in wet regions. The plant is usually cut between 2 and 5 years of age (though plants of older age grow in strength and flavour) and the roots cleaned and dried in the sun. One kg of the roots sells for about US$ 10 in the town markets and this will produce enough brew for ten men to enjoy a long and happy evening.
Yaqona is still regarded by Fijians as a traditional drink and although it is not used under circumstances as in the pre-European days, some old traditions are maintained. As a guest to a village for the first time, the presentation of Yaqona roots as a sevusevu is a way of introducing yourself in a respectful manner. The sevusevu or gift is given to the chief of the village or highest-ranking member present, whilst stooping beneath his presence. The guest is then invited into the chief's home to sit with the men of the village on the floor. Once the roots have been pounded, the master of ceremonies mixes the pounded Yaqona roots with water in a wooden bowl known as a tanoa. This ceremony is always performed in the middle of the room, the master of ceremonies facing the guest of honour. Speeches and thanks for the sevusevu are made after which a half coconut or bilo is filled with the mix and given by a bearer to the guest with outstretched hands. The guest is expected to accept the bilo with a clap of the hands and drink the contents in a continuous gulp. Having finished the bilo, he returns it to the bearer and claps his hands three times and says muca, expressing satisfaction. This same ritual is then performed in a strict hierarchical order until every person in the room has drunk. Sometimes the first bilo in the ceremonial round is poured outside. This is an ancient custom of offering the Yaqona to the gods.
Once this ceremonial round has been completed, the guest has formally been accepted into the village as an eternal friend. Drinking continues until the Yaqona roots are finished and social conversation, cigarette smoke and songs fill the room until the early hours of the morning.
Yaqona has recently been used in the pharmaceutical industry as an anti-depressant and stress reliever among other homeopathic medicines. However, yaqona testing has recently proved controversial results and many European and North American countires have banned its use due to uncertain symptoms relating to liver disease.
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Last Updated
23 June 2003
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