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Alcoholic drinks from West and Central Africa
milky, effervescent, sweet-to-sour palm wine drunk within a day; stored in calabashes. Made in 4 steps over 35 days. The longest step, tap the palm (two methods), takes 35 days (Front. Food Sci. Technol. 2023). Saccharomyces cerevisiae and Hanseniaspora uvarum do most of the fermenting.
| Main step | 35 daysReported[OLUWOLE2023] | Tap the palm (two methods) |
|---|---|---|
| Acidity | pH 3.5–4Sourced[AMOA-AWUA2007] | Same-day fermentation in the collecting pot |
| sap of oil palm (Elaeis guineensis) |
| raffia palms (Raphia hookeri, R. vinifera) |
| coconut (Cocos nucifera) |
| date palm (Phoenix dactylifera) |
| Starter: spontaneous (yeasts and bacteria from the tree, the tapping wound, the collecting pot and reused calabashes) |
Total time across the recorded steps: 35 days
What changes: Sap drips from the cut top of a standing palm or a felled trunk
Output: fresh sap; oil-palm sap 9.6–10.6 % sucrose, raffia (R. hookeri) 9.5 % sucrose [OLUWOLE2023 Table 3].
Microbes at work in this step
fermentation starts in the pot while the sap drips
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
Very perishable; sour within 24 h. Calabash and pot hygiene drive quality. Distilled forms carry methanol risk (round-2 `ogogoro`).
Every number is labelled with how it is known. How this atlas is made
Palm wine is central to Igbo and Yoruba ceremonies and to Central and West African life [WP-PALM]; calabash storage is ancient [OLUWOLE2023].
