This pond is between 90 to 110 degrees Celsius and at least 50 feet deep. The Mauri wrap vegetables in muslin cloth and swish them through the pond 9-10 times to cook them.
The other food is cooked in these steam boxes, which are heated with geothermal vents.
The food is yummy.
We saw how the grass skirts are made. They aren’t really traditional but became more prevalent over time with tourism. First they rip off the rib and then cut a pattern of lines into the leaf leaving some of the leaf behind and exposing fibres.
They coil it by rolling it rapidly over their leg then they cook it in one of the hot springs and then allow to sun dry.
The final step is dye it black with extract from a fungus covered plant.The leaf parts take up the dye while the fibres remain uncoloured.
