On Saturday I was invited to Willy’s house. Facts about
Willy: 1) he’s the director of the Micronesia Conservation Trust, 2) formerly
the director of CSP, 3) the man who made this internship happen for me, 4)
super funny and giggles a lot. Right now is the beginning of the breadfruit
season, so to kick the harvest off, every village has a ceremony around this
time. Kesdy recommended I bring a bottle of wine for the chief, so I brought
that and a #TeamKate shirt for Willy (I think I need to explain its
significance to him at some point…).
Things I learned: Sakau is super sacred. Do NOT drop the
cup. Consequences are unclear, but I’m not trynna get kicked off the island.
Therefore the cup is never put down during the ceremony, and there are several
ritual ways to hold and pass the cup to ensure nobody drops it, especially for
receiving it from and handing it to the chief. Also, close your eyes while
drinking, which I didn’t do on Friday (oops). Consequences may include running
risk of spontaneously becoming blind (fingers crossed).
This was the first time I saw sakau being prepared, and I
could watch for hours, so bear with me while I indulge. During the official
sakau ceremony (the first 4 cups) everyone is pretty much silent, and it is
amazing to see with how much care and detail the men make the sakau. They pound
the sakau roots on a large rock table, squeeze it through hibiscus bark fibres,
and capture it in a carved coconut shell. For the hibiscus, they peel away the
bark into thin strings, discard the outer bark, and then tie the strings
together in a not on one end. Then they put the sakau mush onto the bed of
hibiscus bark, very much like preparing a burrito, and then they twist the bark
to wring out the sakau juice.
Now here’s the fascinating part: they repeatedly comb
through the fibres with their hands, almost as gentle as my older sister Louisa
combing through her hair. They also look for “split ends” and remove those. The
filling of the burrito is also done super carefully in a geometric and
asymmetric wedge, and whenever they find a piece of sakau root that isn’t quite
pounded small enough, they take it out for subsequent re-pounding. Then there’s
a lot of careful smoothing out before they actually twist it and wring it out.
Then meticulously comb out the dry-ish sakau mush and repeat.
First times:
1) first time chewing sugarcane (it broke during the storm
so we ate it even though it was not quite ready)
2) Manila Bananas (best banana I’ve tasted EVER), sweet and
tiny, and amazingly ripe.
3) first time outside of Sokehs and Kolonia, Willy lives in
the municipality called U.
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