Drinks
Yaqona (Traditional Kava Ceremony Drink)
The Quirky Foodster Team
Ingredients
- 250 g (9 oz) Dried kava (yaqona) root powder
- 2 litres (8 1/2 cups) Water, cool
Method
- Place kava powder into a muslin cloth or strainer bag.
- Submerge the bag in the water inside the tanoa or large bowl.
- Knead and squeeze the bag firmly in the water for 8–10 minutes until the liquid turns muddy brown.
- Continue kneading until the desired strength is reached, then remove and firmly wring out the bag.
- Serve in a coconut shell cup, traditionally accompanied by a single clap before and three claps after drinking.
Introduction: Kava, known locally as yaqona, is far more than a drink in Fiji — it is central to welcome ceremonies, chiefly installations and community gatherings, made from the dried, pounded root of the pepper plant mixed with water and shared communally from a large wooden bowl (tanoa).
Cultural Background: Kava, known locally as yaqona, is far more than a drink in Fiji — it is central to welcome ceremonies, chiefly installations and community gatherings, made from the dried, pounded root of the pepper plant mixed with water and shared communally from a large wooden bowl (tanoa).
Tips: Kava strength is adjusted by how much powder is used relative to water — start milder for those new to it. Traditional etiquette involves specific rituals; when in doubt, follow your host’s lead.
Variations: Some households mix in a small amount of coconut water for flavour, though this is not traditional in formal ceremonies. Kava can be prepared stronger for chiefly or ceremonial occasions. Already vegan as written.
Storage: Prepared kava is best consumed the same day; store dry powder in a sealed container away from moisture.
Reheating: Not applicable — served at room temperature.
FAQs:
Q: Is kava alcoholic?
A: No, kava is non-alcoholic; its mild sedative, relaxing effect comes from compounds called kavalactones.
Q: What does kava taste like?
A: Earthy and slightly bitter, with a mild numbing sensation on the lips and tongue.
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