South Pacific, French Polynesia, Tahiti, ca. late 19th century CE. Skillfully carved from a volcanic stone of a rich dark chocolate brown hue, a pounder of a cross-bar type which is the classical Maupiti form (as opposed to having a forked top or a faceted top). The long cylindrical handle gradually widens to a broad, rounded pounding surface. These pounders were used to create a paste from the pulp of fruits and edible roots, usually bread-fruit and taro, by crushing them on a stone or wooden surface of a plateau-like form, oftentimes on four feet, known as a papahia or 'umete. The resulting mash was then fermented and called mahi by the Tahitians, though the Hawaiian term "poi" is perhaps better known. Size: 3.3" (diameter of pounding surface) x 5.625" H (8.4 cm x 14.3 cm)
Poi pounders, alongside adzes, were the most important stone tools in Polynesia and the Hawaiian Islands (Europeans introduced steel weapons). Traditional calabash bowls were used as containers to hold poi mixtures, and traveling royalty were accompanied by their own poi maker, with his or her own poi-making implements such as this fine example.
Provenance: private Whitestone, New York, USA collection inherited from father 1995
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#159728
Condition
Expected surface wear with a few divots, chips, scuffs, and abraded areas as well as a few holes that are probably inherent to the stone. Otherwise intact and superb.