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Ogogoro / akpeteshie (West African distilled palm wine)ogogoro (Nigeria)
Palm sap from raffia or oil palms is left to ferment into palm wine for about a week in sealed drums, then boiled in metal drums over a wood fire. The vapour runs through pipes cooled in a water tank and drips out as a clear, strong spirit, ogogoro in Nigeria and akpeteshie in Ghana. Made in 4 steps over 7 days. The longest step, ferment into palm wine in sealed drums, takes 7 days (The Centenary Project). Yeasts (Saccharomyces cerevisiae, Schizosaccharomyces pombe) of palm wine and toddy and Lactic acid bacteria (Leuconostoc, Pediococcus) of palm wine and toddy do most of the fermenting.
Starter: spontaneous (the palm wine's own yeasts and bacteria)
Total time across the recorded steps: 7 days
Start
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What changes:Sap runs from a cut in the palm down a bamboo pipe into a can
Step 1 of 4
Tap the palm
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Yeasts
Output: palm sap.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
What makes this one different
Ogogoro is palm wine distilled. Palm wine reaches only about 5 % alcohol; distilling it gives a spirit several times stronger.
Akpeteshie (Ghana)Distilled from palm wine, raffia palm wine or sugarcane.
Sodabi (Benin)The Beninese name for distilled palm wine.
Safety
Ogogoro is made largely outside formal regulation, so its strength and quality vary from batch to batch. One akpeteshie sample measured 73 % ethanol, far above most spirits.
Ogogoro is said to have begun as a local answer to restrictions on imported spirits in the 1930s. It remains an informal livelihood in riverine Niger Delta communities, and Ijaw priests use it as an offering.