Kava
From Tribewanted
Kava is an ancient crop of the western Pacific. The word kava is used to refer both to the plant and the beverage produced from it.
Kava is prepared and consumed in a variety of ways throughout the Pacific Ocean cultures of Polynesia, Vanuatu, Melanesia and some parts of Micronesia. Traditionally kava has been prepared by either by chewing, grinding or pounding. Chewing the kava consists of macerating it in the mouth, depositing it back into a bowl, mixing with water and then straining it through the cloth-like fiber of a coconut tree. Another method is grinding in which the kava is ground by hand against a cone-shaped block of dead coral, the hand forming a makeshift mortar and the coral cone, a pestle. The moist ground kava root is combined with only a small amount of water as the fresh root releases a good deal of moisture during grinding. The last method is by pounding the kava in a large stone with a small log. Kava prepared in any of these ways is significantly more potent than unprocessed kava. The product resulting from these methods is then added to cold water and consumed as quickly as possible.
The extract is an emulsion, consisting of suspended kavalactone droplets in a starchy suspension. The taste is slightly pungent, while the distinctive aroma varies depending on whether it's been prepared from dry or fresh material, and by variety. The color is grey to tan to opaque greenish.
The strength of prepared kava also depends on its species, freshness, and techniques of cultivation. Fresh, undried kava produces a stronger beverage than old, dried kava.
(it would be great if someone could add what importance Kava has to tribal life on Vorovoro)
