Toddy (Tuvalu)
The toddy of Tuvalu: kaleve — coconut sap tapped daily, drunk fresh and sweet or made into syrup — with the toddy cutter's skill (kaato) a respected craft. Ingredients: coconut flower sap.
What it is
The toddy of Tuvalu: kaleve — coconut sap tapped daily, drunk fresh and sweet or made into syrup — with the toddy cutter's skill (kaato) a respected craft. Ingredients: coconut flower sap. Recipe: 1) Bind and cut the spathe; collect sap morning and evening. 2) Drink within hours. 3) Boil surplus into kamokimo syrup. 4) Serve with pulaka feasts. Serve: across the nine atolls. Flavor: sweet, palm-fresh. History: toddy is the atoll world's sugar and ceremony; Tuvalu's cutters climb at dawn and dusk daily. See also: Pulaka, Feke (Tuvalu Octopus).
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Related topics
World Cuisines
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