Kava (Yaqona): The Heart of Fijian Ceremony & Tradition.

Planning to experience a traditional Fiji kava ceremony? This comprehensive guide explains everything you need to know about Fijian Yaqona customs, protocols, and etiquette. It is Fiji’s national drink. Yaqona – pronounced yanggona it is also known as kava and by its colloquialism ‘grog’. It originated most probably from Vanuatu, being brought here by those intrepid voyagers that roamed the South Pacific in their voyaging canoes thousands of years ago.

When served on formal ceremonial occasions, such as the one in these photos, the yaqona is prepared and served at the same time as the party perform their yaqona meke. The meke assists everyone in the party by letting them know who is to do what and when. You can listen to an example of a party keeping the time by performing their meke here:*

What is Yaqona (Kava)?

Yaqona (Piper methysticum) is a plant that thrives in ample rainfall and fertile soil. The roots contain the highest concentration of its active ingredient and are the most valuable part of the plant. While typically harvested at three years of age, the roots become more potent and valuable as they age.

When harvested, the plant is carefully removed, and the roots and lower stems are washed. The upper parts of the stem are often kept for replanting. The roots are referred to as waka, while the lower stem is known as lewena.

Preparation: From Root to Draught

1. Drying: Roots are sun-dried.
2. Pounding: They are placed in an a tabili (a large metal mortar) and pounded with an iron bar into a fine powder.
3. Mixing: The powder is mixed with water. The active ingredient—which is suspended in the water rather than absorbed—is strained to remove the pulpy residue.
4. Serving: Because the active ingredient settles at the bottom, the mixture must be stirred before serving to ensure the draught is potent.

Cultural Significance in Fiji

Yaqona farming is a significant industry in Fiji, serving both local consumption and export markets. It is also used in herbal medicine for anxiety and insomnia.

For the iTaukei

For indigenous Fijians, yaqona holds profound social significance. On formal ceremonial occasions, it is prepared and served according to specific customs. It is mixed in a wooden basin called a tanoa and served in bilos (polished coconut shells). Specific individuals with appointed roles are responsible for its preparation and service.

The ancient and traditional Fijian way of preparing yaqona was by young warriors who pounded the roots with stones before infusing it in water“Priests when supplicating the ancestral gods and praying for the welfare of the tribe, figuratively mentioned the youthful warriors as ling-a yangona, i.e. the hands that brewed the yangona or kava.”*

Tongan influence in Fiji changed the procedure to reflect their custom where green roots were chewed and the cud spat into the tanoa before being diluted with water ready for serving and drinking. When English colonial administrators objected to the practice on sanitary grounds the procedure reverted back to its traditional Fijian form. * 

A National Drink for All

Yaqona is Fiji’s national drink and is consumed by all races. Following the policy of indenture during the colonial era, the Indian community quickly adopted the tradition and now partake in yaqona consumption on par with their fellow Fijians. While originally reserved for Chiefs, today all socio-economic groups participate.

Visiting a Village: The Sevusevu Protocol

If you plan to visit a village, it is customary to present a sevusevu (a gift of respect) to your hosts. For a more detailed guide on how to behave in a Fijian Village click here.

• What to buy: You can purchase pre-pounded packets at rural shops or raw/pounded roots at a local market. Half a kilogram is appropriate for a village visit.
• The Process: Upon arrival, ask to see the turaga ni koro (village headman). Place the yaqona before you and inform him you wish to present a sevusevu. After the gift is accepted, you may make your request to view the village.
• A Note on Timing: Sunday is church day; it is inappropriate to visit unless you have made prior arrangements.

How to Participate in a Ceremony

If invited to partake in a ceremony, follow these traditional guidelines:

• Respect the Space: Never walk in front of the tanoa (between the bowl and the guests). Always walk behind the bowl.
• The Ritual: 1. When your first bilo is offered, clap your hands once firmly in a cupped fashion. 2. Hold the bilo, say “Bula” to the group, and drink in one go. 3. Hand the bilo back and clap three times with cupped hands. 4. For subsequent servings, follow the same routine (minus the “Bula”).

Effects and History

Consumed at an optimal level, yaqona calms and relaxes, inducing a sense of wellbeing and talkativeness. Taken in excess, it can lead to stupor.

Writing in 1858, Reverend Thomas Williams noted that heavy drinkers often developed a skin condition known as kanikani—characterized by rough, dry, peeling skin. While described as a disease in the past, it was often seen as a sign of distinction for those who could afford to drink deeply. You need not worry about this from a few casual bowls!

*From A.B. Brewster, THE HILL TRIBES OF FIJI, 1922, P18.

Audio acknowledgement

Audio: G.K. Roth Collection, Museum of Archaeology and Anthropology, University of Cambridge. George Kingsley Roth served in the British colonial administration in Fiji from 1928 until 1957, eventually rising to the position of Secretary for Fijian Affairs. He held a Master’s in Anthropology from Cambridge University, England and was instrumental in creating the Central Archives of Fiji in 1954 to ensure the colony’s history wasn’t lost.