World Spirits

Sodabi

Benin

The palm fire of Benin: sodabi — Benin's (and Togo's) distilled palm wine spirit, made in the south's palm groves (the Mono and Ouémé), drunk at Vodun ceremonies (it is poured for the ancestors and the gods), funerals and every market town's celebration.

What it is

The palm fire of Benin: sodabi — Benin's (and Togo's) distilled palm wine spirit, made in the south's palm groves (the Mono and Ouémé), drunk at Vodun ceremonies (it is poured for the ancestors and the gods), funerals and every market town's celebration. Origins: palm distillation in the Bight of Benin spread in the early 20th century; sodabi's name is said to come from a Beninese soldier of the colonial era (Sodabi the tirailleur legend). Made from: palm wine, pot-distilled, sometimes rested in barrels with herbs. How it's made: 1) Ferment palm sap to wine. 2) Distil in village stills. 3) Serve in small glasses, first drops to the earth. Served: at Vodun Day (January 10, Ouidah) and family ceremonies. Flavor: fierce, fruity, palm-sweet fire. Strength: 40-55%. Culture: sodabi is Benin's sacrament and party in one spirit — the gods get the first sip. See also: Ghana's Akpeteshie (the neighbour's sibling) and Nigeria's Ogogoro.

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