Kava Preparation [ This is not a fast procedure. Be patient and thorough.

Ingredients: Kava shrub root (no stems or leaves), cool spring water (not tap), an emulsifier (optional)
Active ingredient: Kavalactones
Tools: •Two smooth, very strong stones that do not chip easily; One large 6-9 lb. (preferably with a flat
top) and one small 1-2 lb. Sanitize with fire for 7-12 minutes. If fire causes them to break, seek
stronger stones.
•One fala ‘mat’ roughly 3 ft square. This can be any fabric or tapestry.
•One kumete ‘Kava bowl’ with an optional wooden pestle.
•One cloth sack large enough to hold the root and strong enough to allow kneading.
•Any number of cups made from polished coconut shell halves and one smaller
polished coconut shell half for serving (traditional); substitute - any cup or ladle.

Sit comfortably on the ground. Place the unfurled fala on your lap and the larger stone in the middle
between your legs. Take the smaller rock in hand. Pound the roots between the stones to separate the
fibers as much as possible, allowing the fibers to collect on the fala. Keep at this until the roots have
been reduced to very small pieces, near pulverized. If the root is still green, allow it to air dry (no
sunlight) for a week or until it is no longer green. Ingestion of green kava root causes headache and or
nausea. When complete, measure the kava in cups then relocate into the cloth sack.

Close the open end of the sack and tie with a strong rope such as hemp. Place the sack in the kumete.
Add one cup of water per third cup of kava root. Begin to knead the sack. The water should be taking
color, a muddy appearance. Lift the sack out every five minutes or so to completely wring out the liquid
into the kumete. Proper extraction and potency of the kavalactones is dependant on the mechanical
pressure applied to wring the soaked root stock rather than the quantity of kava root in the solution.
The kneading process should take no less than 30 minutes. Each participant may have a turn kneading
the kava. When satisfied with the color and resultant strength of the kava, remove the sack, wring it one
last time and empty the contents onto the fala. This routine may be repeated three times with the same
kava.

An emulsifier allows kavalactones to digest easier, therefore making the drink more potent. A traditional
emulsifier, and possibly the most effective, is the yellow hibiscus flower. Secure one flower for each
participant, per batch. Using a mortar and pestle, grind fresh yellow hibiscus to a viscous liquid state.
Mix the yield with an equal portion of the prepared kava, to ensure proper diffusion. Add to the kumete
while stirring. Wait 5-7 minutes before serving and stir often.

Have the participants form a circle, branching from either side of you. Instruct each person seated
beside you to take an empty cup and hold it over the kumete while you fill the cups with kava from a
smaller cup or ladle. Once filled, pass the cups hand to hand through the circle until they reach the
persons furthest from the kumete. This is repeated until everyone has a cup. Stir the kava occasionally
until all cups have been filled. The last of the mixture retains the highest potency and is reserved for the
host. If there is not enough to fill the host’s cup, the guests pour a little of their own into the kumete to
suffice. All cups are to be emptied without being removed from the lips.

Kenton Robinson II - 2011