Equally social is the process of making sakau. The digging proceeds with care, making sure that the potent roots remain intact. A Pacific narcotic, being made in Pohnpei - Augustine Kohler on the origins of Sakau. Duties are then shared, with various helpers trimming the foliage away from the plant, removing its roots, cleaning the pounding stone and tearing strips of bark from an hibiscus trunk to use as a natural strainer. Drinking sakau is also a social act.
People gather together to drink in a traditional way which is heavy in ritual and respect.
Respect for the highest titled guests, for example, is expressed through the order of consumption. The first and fourth cups must always be offered to the most senior guest, with the second and third cups also having special significance. But once the formalities are over, everyone is allowed to drink in any order they choose. Some hate the flavour and the syrupy consistency, others don t object to it. Very few actually like it.