Cameroon Palm Wine and Odontol
The forest belt's pours: Cameroon's palm wine (from raffia and oil palms, tapped across the humid south) and odontol — the palm wine's distilled, fiercer form ('odontol' from its toothache-cure nickname), the celebration spirit of the Grassfields and the coast.
What it is
The forest belt's pours: Cameroon's palm wine (from raffia and oil palms, tapped across the humid south) and odontol — the palm wine's distilled, fiercer form ('odontol' from its toothache-cure nickname), the celebration spirit of the Grassfields and the coast. Origins: palm wine culture in Cameroon is pre-colonial; odontol distillation spread in the 20th century as the people's whisky. Made from: palm sap (wine), distilled for odontol. How it's made: 1) Tap the palms; ferment the wine. 2) For odontol: pot-distil in village stills. 3) Serve wine in calabashes; odontol in tots, with kola nut. Served: at funerals (the great social events), weddings and village palaver. Flavor: wine milky-sweet to sour; odontol pure fire. Strength: wine 1-5%; odontol 40%+. Culture: in Cameroon, palm wine is the medium of memory — ancestors are toasted first. See also: Nigeria's Palm Wine and Ogogoro (the neighbours).
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