The kava beverage at The Nakamal is produced much in the same manner as it has been for thousands of years. The dried root is ground, soaked in water, and then wrung out manually to separate the pulp from fluid. The only difference in its preparation here is the grinding. In the less financially and mechanically oriented society of the island of Vanuatu, children chew the root before spitting into a rag which is then added to water. The Nakamal grinds the root into a powder in a way similar to the grinding of gourmet coffee beans. This modern preparation technique assures consistency and potency of the beverage.

Upon drinking kava, one will quickly notice a strong earthy taste, followed by a mild numbing of the mouth and throat. Knowing these two factors, one can deduce, without a scientific repertoire, some key points on the natural properties of the plant. The bland and extremely daunting taste prevents over consumption, assuring that even the most addictive of personalities will never overindulge. The second attribute denotes that the plant is a form of anesthetic and might affect the stomach, sometimes reducing the appetite. A less obvious characteristic of kava is that the beverage is anti-bacterial and aids in the cleansing of the digestive tract from unwanted microbes.