Sakau is Pohnpei's ceremonial drink, made from the root of the pepper plant Piper methysticum — the same species used across the Pacific for kava, though Pohnpei's preparation is distinctive. The roots are pounded on a flat basalt stone, then the pulp is wrapped in hibiscus bark and wrung by hand into a coconut shell, producing a muddy grey liquid with a mild narcotic effect. The ceremony surrounding its preparation and serving is as important as the drink itself.
Visitors can observe and participate in sakau sessions at nahs, traditional meeting houses found throughout Pohnpei. There is a precise protocol: the drink is prepared and served in a particular order, first to chiefs, then to elders, then to guests. The taste is earthy and slightly numbing to the tongue. The effect, after several shells, is a calm drowsiness unlike alcohol — conversations slow down and the jungle seems quieter. Asking your accommodation to arrange a traditional sakau session is the most reliable way to experience it properly.