Ke’a tuki popoi

Ke’a tuki popoi

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Focus:
Technique and Dimensions:

volcanic stone

Location:

C.D.A.1147, Legato Cap.E.A.D'Albertis, 1932

Provenance:

Second half of 19th century

The dough for the popoi is beaten for a long time with the pestle on a thick wooden table, hoana, slightly concave, to soften it.
Isole Marchesi