War Dance And

Utoi

Rotumans Welcome Bishop Foley

By “Amel”

EARLY in February, Bishop V, F. Foley, S.M., arrived at Rotuma in the ves sel “Kurimarau,” which was en route to the Gilberts.

The Bishop’s visit —his first to Rotuma —had been long anticipated by his people on the island, and he was given a joyous welcome. There were concerts by tne children of both Sumi and Upu schools, and included in one of the many functions given in his honour were the Rotuman war-dance, which is performed only on special occasions, and the cere mony of the “utoi,” which is accorded only to notable persons.

Actually, the war-dance is of Wallis Island origin, but the Rotumans have adopted it as their own, and they execute it with verve and skill. All the per formers are men, and they present a gay, if somewhat un warrior like, picture in their strange garb—dainty skirts of many hues, garlands of leaves and flowers, tall, feathered hats, and anklets of dried beans whose syncopated rattle mingles with the staccato beat of the drum, the leader’s commands and the rhythmic thud of many feet.

There is always an odd man out. He wears a decrepit costume and provides the comic relief throughout the dance.

He drops his club at the wrong moment, or gives it an amateurish twirl and smacks himself on the back of the head, or spits on his hands and makes a wild swipe at nothing, sending the crowd into fits of laughter. rE “utoi” ceremony, following on the is like sinking from crescendo to pianissimo. The Rotu mans give, to the “utoi,” the reverence that Fijians have for their kava.

This large brown root, resembling a very whiskery yam, and akin to the Fijian “gai” root, is brought before the gathering only after much preparation.

The required number of roots are dug up carefully in the presence of all the people of the village. The participants wear banana leaves, and the minimum of clothing. An oven is then prepared, large enough to accommodate all the “utoi,” which are cooked therein for 12 hours, and left undisturbed for a further four days.

Before the gathering of people, the master of the ceremony, grave of mien and his brow and waist draped with “utoi” leaves, sits astride the “foa” and gently grates the flesh of young coconuts.

It drops into a wooden bowl, and he adds coconut juice. His assistants, con versing in whispers, tear strips from the fibrous “utoi,” which are squeezed through the first mixture.

When the process is complete, the “utoi” is served out in half-coconut shells, with a piece of the root, which may be chewed like sugar-cane. It is perhaps the most delicious dish Rotuma has to offer. Rich brown in colour, its flavour is a satisfying combination of caramel, coffee and liquorice.