Canoe Crop | Page 2 | Images of Old Hawaiʻi

February 11, 2018 by Peter T Young 2 Comments

Kī

Kī, the Ti plant, was an emblem of high rank and divine power. The kāhili, in its early form, was a kī stalk with its clustered foliage of glossy, green leaves at the top.

The kahuna priests in their ancient religious ceremonial rituals used the leaves as protection. Ki planted around dwellings is thought to ward off evil. (ksbe)

To dispel evil, fresh leaves were worn around the neck, waist, and ankles and hung around dwellings. Masses of plants were planted around homes to ward off evil and bring good fortune. (CTAHR)

It is a canoe crop, brought to the Islands by the early Polynesians. Kī was considered sacred to the Hawaiian god, Lono, and to the goddess of the hula, Laka. (ksbe)

The kī leaf was a most useful article to the Hawaiians in caring for food. The leaf is long and wide (20 in. x 6 in. is an average size,) smooth, shiny, tough, and, except for the midrib, the veins are unobtrusive.

It has no odor and is clean and fresh looking. Small foods were wrapped in a ti leaf laulau piʻao, larger in a flat bundle called laulau lāwalu.

Broiling wrapped food (lāwalu) was used a great deal. Food that had been cut into pieces, or small fish that would be lost in an imu, or burned crisp if broiled, were wrapped in leaves of the ti, occasionally in leaves of the wild ginger, which is said to have added a delicious fragrance to the fish.

The leaf bundle was toasted over the open fire, turning it occasionally and the food was cooked when the juice ceased to drip from the bundle. Mullet was “cooked with such perfection that when the banana leaves in which it had been steamed were taken off, it had received hardly a slight alteration in form and color.” (Titcomb)

Lieut. James Burney and Astronomer William Bayly, while anchored off Kaua‘i in 1779 with the Cook expedition wrote: “… the natives came off with hogs and sweet potatoes in plenty, and a Root that appears like a Rotten Root of a tree, and as large as a man’s thigh. It is very much like brown Sugar in tast but Rather Sweeter – the natives call it Tee (ki or ti.)”

Ti, grown in a favorable location for many years, may have a root weighing 200 to 300 pounds. Roots on the ordinary garden ti may weigh 50 to 60 pounds.

A favorite confection years ago was kī baked in the imu for about 24 hours or until it became a sweet, brown, candy-like food. (Mitchell)

Missionary William Ellis wrote of the ti root in 1823: “The natives bake it in large ovens underground. After baking, it appears like a different substance altogether …”

“… being of a yellowish brown colour, soft, though fibrous and saturated with a highly saccharine juice. It is sweet and pleasant to the taste, and much of it is eaten in this state”.

Foreigners first fermented, and then distilled, the Kī root into an alcoholic beverage. It is said to have started when Captain Nathaniel Portlock, part of Captain Cook’s crew in 1779, baked roots in an imu to convert its starches to sugars, added water and let it ferment with wild yeast into a mild beer.

Lieut. James Burney and Astronomer William Bayly, while anchored off Kauaʻi in 1779 with the Cook expedition wrote: ‘… The Natives eat it sometimes Raw and other times Roasted. We made exceeding good Beer, by boiling it in Water, then let it ferment, so as to purge itself.’

Later, William Stevenson, an escaped convict from Australia, is credited to have taught the native Hawaiians how to distill the beer beverage into a higher alcoholic concoction. (Kepler) Due to the early means of making the drink, it took on the name ʻōkolehao (lit. iron bottom.)

“Since the perverted ingenuity of some early beachcomber first adjusted a twisted gun barrel to an iron pot, and distilled from the root of the ti this liquor to which the French Republic through the Paris Exposition of 1899 gave a blue ribbon. …”

“ʻŌkolehao has been recognized as something in which Hawaiʻi might well have a proprietary pride, because of its surpassing excellence in its class.” (Hawaiian Star, September 20, 1906)

It had its detractors … “If people will drink, let us at least see, if possible, that they drink a fair article of poison. I hold that no man ever killed his wife when under the influence of good, generous liquor. It is the “tarantula juice,” the ʻōkolehao, that does most of the mischief.” (The Friend, October 1, 1879)

Ti is a member of the agave family; botanists had previously placed it in the lily family. Besides green, the foliage of ti plants can be red, orange, purple, or various combinations of these (blue has not yet been found in ti.)

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Ti Leaves

Ti_plant_(Cordyline_fruticosa)

Ti-red-green

Ti leaf and heiau

Ki Skirt

Hookupu

Ti Root

Okolehao_label (thewhiskyunderground)

August 31, 2017 by Peter T Young 3 Comments

Niu

Revelations 22:2 refers to the coconut as “the tree of life, which bears twelve manner of fruits, and yieldeth her fruit every month.” Scientists generally believe that coconut came from the Indian Archipelago or Polynesia. (Tsai)

Early Arabs and Europeans in the first half of the ninth century mentioned that travellers to China referred to the use of coir fiber and of toddy. Medieval writers called the coconut the Indian nut, a palm tree the frond of which produced a fruit as large as a man’s head.

The genus name of coconut (Cocos) probably was derived from the Spanish word coco, used to describe a monkey’s face, because of the three “eyes” at the base of the coconut shell. (CTAHR)

When the first Polynesians landed and settled in Hawaiʻi (about 1000 to 1200 AD (Kirch)) they brought with them shoots, roots, cuttings and seeds of various plants for food, cordage, medicine, fabric, containers, all of life’s vital needs.

“Canoe crops” (Canoe Plants) is a term to describe the group of plants brought to Hawaiʻi by these early Polynesians. One of these was ‘niu,’ the coconut; they used it for food, cordage, etc.

Hawai‘i is on the edge of the coconut belt. The coconut bears better nearer the equator, where it is more widely used than here. In Hawai`i there are other plants, native and introduced, that provide as well for people’s needs.

This palm is the most useful plant of the tropics. It is said that more uses are made of it than any other tree in the world. Besides drink, food and shade, niu offers the possibilities of …

… housing, thatching, hats, baskets, furniture, mats, cordage, clothing, charcoal, brooms, fans, ornaments, musical instruments, shampoo, containers, implements and oil for fuel, light, ointments, soap and more. (CanoePlants)

The tree bears fruit around the seventh birthday, for up to 70-100 years, providing food for a human lifetime. There may be up to 50 fruit a year. A he‘e (octopus) was often planted in the bottom of the hole, furnishing fertilizer and giving the plant the idea of roots that spread and grip, and a body that is fat and round.

As food, the niu flesh or meat is used for different purposes, depending upon the maturity of the nut. The jelly-like spoon meat of a green nut is called ‘o‘io. The next stage is haohao, when the shell is still white and the flesh soft and white.

Half ripe, at the ho‘ilikole state, it is eaten raw with Hawai`i red salt and poi. At the o‘o stage, the nut is mature, but the husk not dried.

The flesh of a mature nut at the malo`o stage is used to make coconut cream, which when mixed with kalo (taro) makes a dish called kulolo; with ‘uala (sweet potato) it is called poipalau; and paipaiee with ripe ‘ulu (breadfruit.) (CanoePlants)

The trunks used to make house posts, small canoes, hula drums, or food containers. Leaves (launiu) used to for baskets, thatch and for fans, known as some of the finest in Polynesia. Leaf sheaths used as food or fish-bait wrappers.

Husk fibers also used for cordage to make nets or lashing, known as ‘aha; the cordage could be coarse or fine. The cordage can be made into supports for ‘umeke (bowls) or other round-based objects.

Shell of fruit was used for eating utensils, such as spoons, bowls, plates, as well as ‘awa cups and strainers for ‘awa. Niu shells also served for storage containers, lids, and knee drums or puniu; the fibers are made into a drum beater

A musical instrument, the hokiokio, can also be made from coconut shell. Small mortars and bull roarers (oeoe) are also made from the niu shell. Sometimes the niu “shell” used to make ‘uli‘uli (hula rattles.)

Niu water used as a drink, and flesh eaten raw or with poi. Oil from meat used on body and hair. The mid-rib of the niu leaf is used as the “skewer” for a kukui nut torch (kali lukui). (Bishop Museum)

Later, some commercial uses of niu included copra. “Samples of copra (dried meat of coconut) grown here have been forwarded to San Francisco ….”

“The quality of the product is excellent, comparing favorably with that of the best grade received in that market, and the price per pound is satisfactory. So well pleased are the people on the Coast that they have signified a willingness to take all that can be shipped to them.”

“The copra is compressed and the extracted oil used in the manufacture of soaps, and as oils in the manufacture of high-grade paints. Another use to which it is put is the manufacture of shredded cocoanut, which is utilized by confectioners and bakers. The fiber is made into hawsers (ropes) for towing purposes.” (Pacific Commercial Advertiser, May 12, 1907)

“One of the uses to which copra is put and for which there has not yet been found an available substitute is in the production of salt water soap, soap that will lather and be effective in salt water. (Pacific Commercial Advertiser, September 15, 1907)

“‘Don’t wait to get fresh milk from Honolulu. Use the cow of the Pacific.’ The coconut is known as the cow of the Pacific. Its milk is very nourishing. I said, ‘Get me two nuts and I’ll show you how to make both cream and milk.’” (Fullard-Leo)

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Coconuts

niu_base_pahu_hula-bishopmuseum

Niu_and_Kukui_Light_(BM)-7745

Rope from coconut husks

Readying_Canoe_for_a_Voyage-(HerbKane)

Niu-Coconut-(NPS photo by Bryan Harry)

Coconut container-nuts

baby_coconut_trees

Coconut

August 12, 2013 by Peter T Young Leave a Comment

ʻAwa

“ʻAwa was the food of the gods, just as poi was to the Hawaiians. No religious ceremony was complete without the ʻawa.” (Pukui, Maly)

E hanai ʻawa a ikaika ka makani.
Feed with ʻawa so that the spirit may gain strength.
(One offers ʻawa and prayers to the dead so that their spirit may grow strong and be a source of help to the family.)

Outside of water and drinking coconut, no other drink was known. ʻAwa was “a sacred drink of importance in many phases of Hawaiian life. … Its effect is to relax mind and body and it was used by farmer and fisherman for this purpose. Medicinal Kahunas (learned men) had many uses for it. It was essential on occasions of hospitality and feasting, and as a drink of pleasure for the chiefs.” (Titcomb)

ʻAwa is a canoe crop, one of the plants brought by the earliest Polynesian voyagers arriving in Hawaiʻi. It is a member of the pepper family. In other parts of the Pacific it is known as Kava or Kava Kava. It is a shrub growing about four to eight feet high.

There are several native traditions regarding the origin of ʻawa in Hawaiʻi. Perhaps the most significant narratives describe ʻawa as having been brought to Hawaiʻi from Kahiki (the ancestral homelands) by the akua (gods) Kāne and Kanaloa.

These two akua Kāne, a Hawaiian god and ancestor of the chiefs and commoners, a god of sunlight, fresh water, verdant growth, and forests; and Kanaloa, a god of the ocean, marine life, healing, and a companion of Kāne – planted ʻawa at various localities throughout the islands. In places where no water could be found with which to prepare the ʻawa, Kāne even caused water to appear, thus forming many springs and streams in the islands. (Maly)

In the discovery of Hawaiʻi by Hawaii-loa, ʻawa is noted in the find, “One time when they (Hawaii-Loa and his company) had thus been long out on the ocean, Makaliʻi, the principal navigator, said to Hawaii-Loa: ‘Let us steer the vessel in the direction of Iao, the Eastern Star, the discoverer of land … There is land to the eastward, and here is a red star … to guide us … So they steered straight onward and arrived at the easternmost island … They went ashore and found the country fertile and pleasant, filled withʻ awa, coconut trees … and Hawaii-Loa, the chief, called that land after his own name … (Fornander)

It is valued as an intoxicating drink and as a medicine. ʻAwa is also a sedative, used as a sacred plant for prayer, as well as appreciated for pleasure, especially in the south Pacific islands. It assists in opening communication channels with others and with the elements.

The drink is made from the root, which is woody, slightly spongy, toughish and roughly gnarled. The root was scraped and washed, then reduced to small pieces. It was then ready to chew (mama) and mix with water to make a cold water infusion. In later days, chewing was replaced by grinding or pounding. (Titcomb)

It is prepared by pulverizing the root in a mortar; if it is the dry article of commerce it is kept sufficiently moist to prevent its scattering and forming dust. When well pulverized, water is mixed with the mash to bring it to a proper dilution, when it is strained. (Emerson)

The favorite ʻawa strainer of the Hawaiians is made of the stem of the ahu-awa plant. The stem is split up and the fiber separated from the pulp by being combed between two sticks. It is then taken up from the bowl and the dripping liquor wrung out of it. The bits of ʻawa root which were caught in it are shaken out and it is again used as a strainer, this time being formed into a kind of funnel, something like a bird’s nest, through which the awa drink is poured into the separate cups of those who are to partake. (Emerson)

An 1899 article on Molokaʻi Archaeology in the Evening Bulletin notes, “At Pakaikai is found a large stone lying by the bank of the stream, in which are dug four holes each eight inches in diameter and six inches deep. They are finely polished inside. The holes dug in this large stone are claimed to have been used as awa cups (apu awa) for Kamehameha-ai-luau (a descendant of Kamehameha the Great.)”

“They were chiseled with stone implements by the ancients during the stone age of Hawaiʻi nei, a task which no native of the present generation will dare undertake. Nearby is another hole dug in another rock and much larger and deeper than the four. This last one is said to be the kānoa ʻawa (or kā ʻawa, large bowl in which ʻawa is mixed and strained,) or place where awa is cleaned and purified, fit to drink.”

The beverage is not attractive to the eye. If dried ʻawa is used, the liquid is greyish, if green ʻawa is used it is greenish. The liquid is never clear in spite of straining. In Hawaiʻi it was a fairly thick liquid, this being preferred to “the dishwater drunk in the south” according to an old saying remembered by Kinney. Ellis termed it “like thick calcareous water.” (Titcomb)

The ʻawa-drinking house was like a chief’s house, there must be no gaiety, no talking, no jollity, lest one vomit. The candlenut torch was the only thing one desired – one or two torches would produce warmth – then there was a sound in the ear like the chirping of land shells and of fiddles that teased the ear pleasantly, or like the roaring of the strong wind that changed to stillness. Such was the custom of the planter; he would sleep till morning and the pains and soreness would be gone. (Kamakau, Titcomb)

Their general drink is water or the milk of the coconut, but all the chiefs use the ʻawa, and some of them to excess, as was very evident from their skins, which were rough and parched as can well be conceived, and their eyes red and inflamed. (Kotzebue, Titcomb)

There is a deep cultural-historical relationship between the Hawaiians and ʻawa. The poʻe kahiko (ancient people) identified many varieties, cultivation techniques, values and uses of the ʻawa. (Maly)

I have had ʻawa once, it was part of an ʻawa ceremony we participated in to commemorate the signing of the Kaʻawaloa Curator Agreement between DLNR and the Royal Order of Kamehameha I. (It was a moving experience; I was proud and honored to be there. The descendant families, members of the Order and others sat on one side; I sat by myself (representing the State) on the other side.)

The image shows the Kaʻawaloa ʻawa ceremony. In addition, I have added related images in a folder of like name in the Photos section on my Facebook and Google+ pages.

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