panama

Penrhyn (Tongareva)

1. (n(tn)) a district in Rarotonga, halfway between the airport and the Avatiu harbour. Some Penrhyn people have settled there. Originally, the name was Kaikaveka (kaikāveka), but after the canal of Panama was built, the place was nicknamed as Panama (panama). A certain Taripo (taripo) dug a water ditch there. Now the nickname has totally replaced the original name.

Panama

Mangaia(n)

1. (loc.n.) The name of the isthmus and country of Panama .

pare Pronunciation

Rarotonga(n)

1. Wear hat or other head covering. Put your hat on; Kua pare ‘aia i tōna ‘ei. She put on her chaplet of flowers.

2. Hat, circlet, headdress. There’s the hatband for you to keep. Pare ariki, crown, coronet. Pare ka‘a, hat made from prepared coconut husk fibre. Pare kāpu, peaked cap. Pare kōta‘a, head-dress made from the prepared skin of the frigatebird. Pare kumete, sun-helmet. Pare maire, chaplet made from the scented maire fern. Pare rito, hat plaited from the young heart leaves of the coconut palm, panama hat. Pare ‘uru manu, fur hat. Pare (kīni), bail. Pare (naero) rōve, burr on a rivet.

3. Family repre+D44:D52sentative, a member of the family chosen to look after their mutual interest, harmony and well-being. (See parepare1, ‘akapare-(pare)1, ‘akataupare, tāpare(pare).) [Pn. *pale2.].

rito

Rarotongan (Savage)

1. (n.) figuratively used to denote: that which is treasured or cherished, a pet.

2. (v.) to foster, to treasure, to cherish.

3. (n.) a treasured or cherished eldest daughter, especially the eldest daughter of a high chief.

4. (n.) a leaf bud; the unexpanded leaves or heart of a plant: the unexpanded leaves of the coconut palm which are used in the making of beautiful white and strong hats, fans, and other arti-cles. The hats made from specially processed rito are equal to the best panama hats. Special young palms are selected with great care, and the heart leaves, unexpanded leaves, are eut out, and from these heart leaves, certain quantities of he single leaves are carefully selected, then processed, then boiled, and the leaf is then hung up to dry. When dry, the leaves are shreda-ed or split into uniform-sized strips, then tied up into bundles ready for use.