Palm Wine (Nigeria)
The raffia palm's milk: palm wine — the fresh, frothing sap of raffia and oil palms, tapped at dawn and drunk through the day as it sours from sweet to sharp — West Africa's original celebration drink, poured in libation before it is drunk.
What it is
The raffia palm's milk: palm wine — the fresh, frothing sap of raffia and oil palms, tapped at dawn and drunk through the day as it sours from sweet to sharp — West Africa's original celebration drink, poured in libation before it is drunk. Origins: palm wine in the Niger Delta and Igboland is immemorial; the tapper's climb is the region's iconic labour. Made from: palm sap, wild yeasts, nothing else. How it's made: 1) Tap the flower or fell-and-tap the trunk (raffia style). 2) Collect in gourds. 3) Drink within hours (sweet) to days (sour, stronger). Served: at traditional weddings (the bride presents a cup to the groom — the ceremony's heart), funerals and village squares. Flavor: milky, coconut-sweet turning winey. Strength: 1-6% by age. Culture: palm wine is so central that highlife music was called 'palm-wine music' — guitars tuned to its afternoons. See also: Ogogoro.
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