It’s a humid night in Upolu, one of two main islands that make up the small Polynesian country of Samoa. The humidity, however, doesn’t dampen the anticipation lighting the faces of my family members, all awaiting steaming mugs of koko Sāmoa. In a big old teapot over an open fire, there are only three ingredients: a block of roasted Samoan cacao chopped into pieces, boiling water, and sugar to taste. Drinking koko Sāmoa is a heady experience. The flavor is dark and intense, richer than an ordinary hot chocolate. But…
