 |
|
|
|
 |
|
|
|
|
|
|
|
Mystery,
Myths and Magic
|
The Fiji Islands are rich in history and legend. As your cruise ship draws away
from the jetty look back to the east at the dark rugged mountains, which act as
a backdrop to the fertile coastline. According to legend, it was here that the
great Fijian God-Chiefs, Degei and Lutunasobasoba landed in a giant war canoe
named Kaunitoni. Lutunasobasoba established a coastal settlement at Vuda, while
Degei moved inland to establish a village near the northern coast of Ra.
Tradition has it that from these villages the Fijian people spread out and
populated all the islands of Fiji. It is said that the great God-Chief Degei
lives to this day in the form of a serpent on the triple-headed peaks of Mount
Uluda in the Nakauvadra Range. There is little doubt that the ancestors of the
Fijian people arrived in these islands over 3,000 years ago. Ancient pottery
pieces abound in many areas of Fiji and have been carbon-dated at 1,500 BC.
 Directly behind the port of Lautoka, the craggy profile of
the Evans Range reaches over 1,230 metres while beyond are the Nadrau plateau
and extinct Tavua volcano, source of the rich Vatukoula gold mines and much
wealth for the islands for many years.
To the north and west lies the fabulous Yasawa Islands Group which comprises
six major islands, numerous islets and coral cays, listed as one of the oldest
geological formations in the region. It is believed that thousands of years
ago, a tear fault in the earth’s crust pulled the Fiji Islands, Solomons and
the New Hebrides from their alignment with Tonga and the once continuos Vitias:
Tonga-Kermadek Trench. As Fiji’s largest islands, Viti Levu and Vanua Levu were
sheared off counter-clockwise from Tonga while the Yasawa Islands were further
spun off to the west.
 The stunning natural beauty and tranquility of
the Yasawa Islands elevates the soul. Here is a sun-drenched paradise of
turquoise lagoons and colourful tropical fish darting amongst the delicate
coral reefs. A rare and romantic place where pristine palm fringed beaches are
endlessly caressed by the crystal clear waters of the vast Pacific Ocean. A
place of fascinating mystery and myth where the Fijian people live as they have
done for centuries, keeping the spirit of the islands alive with their
traditional and simple lifestyle. It is here that visitors are treated to the
Ultimate Fiji Experience a Blue Lagoon Cruise.
Passengers, like the Fijians, can find peace and enjoy the time honoured rites
that have been practiced for centuries – from the sharing of the "yaqona" and
the making of artifacts, to the enjoyment of a "lovo" oven feast. The only
memory of the Fijians warring nature can be found in a more modern,
internationally recognised pastime – rugby!
|
|
|
|
Ceremonies
|
The Meke
 Music is an integral part of the rich fabric of the Fiji
Islands and the "Meke" performance embraces traditional song and dance to
conjure up the legends, love stories, spirits and history of Fiji through
symbolic movements. Dance can vary from a blood-curdling spear dance to the
graceful "iri" or fan dance.
Blue Lagoon Cruises passengers will be entranced by the visual display that
awaits them.
The performers for the "Meke" comprise two distinct groups. One acts as the
orchestra, the "Vakatara", who sit on the ground and sing or chant while the
second group are the dancers, "Mata Ni Meke" or simply "Matana".
Fiji’s musical instruments are all percussion. The "Lali", which is a
hollowed-out hardwood gong with two short hardwood beating sticks is used as
the tempo regulator, while the "Derua", a bamboo tube is a rhythm instrument
which produces a lovely hollowed tone to perfectly complement the Fijian style
of singing.
For the "Meke", each performer wears garlands of flowers, "Salusalu", with the
men dressing in full warrior costume and the women in traditional wear,
glistening with scented coconut oil.
A Bilo of Yaqona
 Yaqona, also known around the Pacific as ‘kava’, is Fiji’s
national drink. Made from the pulverised root of a member of the pepper family,
it has long been known to have medicinal qualities.
The drinking of yaqona is a tradition, which is said to have originated with
the Tongans. Legends has it that the plant sprang from the grave of a Tongan
princess who died of a broken heart.
During a formal ceremony the authority to begin mixing yaqona is normally
granted by the "matanivanua", (the village spokesman). When mixed, the server
or cup-bearer will carry the "bilo" (cup) to the chief guest, who must "cobo"
or clap before and after he completely drinks the first cup. The order of
serving the "bilo" depends on the status of those present, from the highest
ranking chief to the "matanivanua" who drinks the second "bilo" called the
"rabe" and so on.
Yaqona drinking has proved to be a great social unifier and talk around the
"tanoa" can cover a variety of topics just like a night at the pub back home.
This formal ceremony for special guests, will be experienced during your visit
to a Yasawa Island village with Blue Lagoon Cruises.
The Lovo
 This is a magnificent Fijian feast or "magiti"
that you will enjoy during your visit at Blue Lagoon Cruises' own island of
Nanuya Lailai.
The "lovo" (earth oven) is an ingenious way of cooking large amounts of food at
the same time. In Fiji, it is still the traditional way of preparing feasts for
ceremonies and special occasions.
It’s down to earth cooking – literally!
To create your own lovo, gather some firewood and hard, smooth-surfaced stones;
have a roll of foil handy, as well as banana leaves, if you can find them, and
some clean sacks.
Now for the hard work – dig a hole 60cm deep by 72cm wide in a suitable spot.
If the soil is damp, spread a layer of ash at the bottom of the hole before
piling in the firewood and then the stones.
Light the firewood and keep the fire going until the stones are red hot, then
remove the unburnt wood and surplus coal and spread out the stones evenly at
the bottom of your oven in order to make a platform for the food.
Here’s what we suggest you include in the feast: the roots of cassava
(tapioca), kumala (sweet potato), yam and dalo (taro) – all of which you need
to peel. Plus a medium-sized shoulder or leg of pork or ham, wrapped well in
foil and also chicken, fish, mutton and lamb or anything else that takes your
fancy.
Arrange the foil packages with the large pieces at the bottom and the smaller
pieces, which require less cooking, on top. Then place strips of coconut or
banana stalks over the feast until it is entirely covered. To create the final
insulation, place damp sacks over the top to trap the heat and then cover with
plenty of soil.
The lovo takes an hour and a half to two hours to cook and creates a distinctly
smoky flavour. A great alternative to the barbecue!
|
|
|
Hollywood Obsession >
|
|
|
|
|
|
|
|