And here is a step-by-step tutorial on sakau en Pohnpei, as demonstrated by our friends and family in Diahdi:
Large, flat stones are used as the base for pounding. The smaller, rounded stones are used to pound the roots into a finer, mulch-like consistency. The pounding can be highly ritualized, as is the pounding during a kamwadipw in the presence of the Nahnmwarki.
While the men are pounding the sakau, others prepare the hibiscus through which it will be squeezed. The bark is stripped from the trees and torn into long shreds.
The hibiscus is soaked in water and worked, creating a slimy liquid that lightly flavors the sakau.
The hibiscus is laid out and the sakau is placed inside.
Once the sakau is rolled inside the hibiscus, it is squeezed and the muddy liquid is caught in a half-coconut shell to be consumed. The first few squeezes are extremely potent and are usually reserved for the Nahnmwarki or those with the highest titles or guests.
After that, more and more water is added to the pounded sakau roots before they're squeezed, so the drink is more diluted for the rest of the crowd.
And here is a picture of the final product. Looks like chocolate milk... unfortunately it doesn't taste the same!
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This is the sakau from the funeral. The roots are the part that are pounded to make the sakau.
Large, flat stones are used as the base for pounding. The smaller, rounded stones are used to pound the roots into a finer, mulch-like consistency. The pounding can be highly ritualized, as is the pounding during a kamwadipw in the presence of the Nahnmwarki.
While the men are pounding the sakau, others prepare the hibiscus through which it will be squeezed. The bark is stripped from the trees and torn into long shreds.The hibiscus is soaked in water and worked, creating a slimy liquid that lightly flavors the sakau.
The hibiscus is laid out and the sakau is placed inside.
Once the sakau is rolled inside the hibiscus, it is squeezed and the muddy liquid is caught in a half-coconut shell to be consumed. The first few squeezes are extremely potent and are usually reserved for the Nahnmwarki or those with the highest titles or guests.
After that, more and more water is added to the pounded sakau roots before they're squeezed, so the drink is more diluted for the rest of the crowd.
And here is a picture of the final product. Looks like chocolate milk... unfortunately it doesn't taste the same!
Excellent photo sequence! Probably a four cup nopwei, although a five cup variant is extant in Kitti. For what it is worth, I have a small amount of undoubtedly incorrect information on a page on the sakau ceremony on the college web site.
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