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Kava or kava kava (Piper methysticum: Latin 'pepper' and Latinized Greek 'intoxicating') is a plant in the pepper family, native to the Pacific Islands. [1] The name kava is from Tongan and Marquesan, meaning 'bitter.’ [1] Other names for kava include ʻawa (), [2] ʻava (), yaqona or yagona (), [3] sakau (), [4] seka (), [5] and malok or malogu (parts of Vanuatu). [6]
The root and stem are washed and dried thoroughly, then pounded into a powder to be mixed with water and filtered through a silk cloth. Before the introduction of silk special reeds were used. Yaqona is a central and ancient part of Fijian ceremony. Whereas Yaqona was once only for use by priests (Bete), chiefs and elders, it is now consumed by ...
A Fijian prawn farm aimed to produce 25 tonnes of Penaeidae in 1990, but did not even make it to the halfway mark in their goal. [2] Most aquacultural attempts in Fiji have aimed to cultivate high-value species for commercial exportation, however the country has not been able to compete with the aquaculture industry already developed in the ...
Yaqona (pronounced Yang-gohna), otherwise known as kava – another important traditional custom – is an infusion prepared from the root of Piper methysticum, a type of pepper plant. The plant itself is also often referred to as yaqona or the kava plant.
Vatulele (pronounced [βatuˈlele]) is a coral and volcanic island 32 kilometres (20 miles) south of Viti Levu, Fiji's largest island. There are four villages on the island: Lomanikaya, Ekubo, Taunovo and Bouwaqa. Economic activities include coconut and taro farming, fishing and selling of Fijian hand printed tapa.
Offshore aquaculture, also known as open water aquaculture or open ocean aquaculture, is an emerging approach to mariculture (seawater aquafarming) where fish farms are positioned in deeper and less sheltered waters some distance away from the coast, where the cultivated fish stocks are exposed to more naturalistic living conditions with ...
The economy of Fiji is one of the most developed among the Pacific islands. Nevertheless, Fiji is a developing country endowed with forest, mineral and fish resources. The country has a large agriculture sector heavily based on subsistence agriculture. Sugar exports and the tourism industry are the main sources of foreign exchange. There are ...
Coconut milk, sea water, Indian spices, onions, carrots, garlic, ginger, limes, lemons, curry leaves and chili are also the primary flavorings, with Chinese influences from soy and oyster sauce being popular additions. Lunch in the villages consists of a steamed starchy item such as cassava or taro, a soup and tea, sweetened with cane sugar.