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Alcoholic drinks from 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.
| Palm wine | Palm sap fermented for about a week in sealed drums; no amounts are given[pau-ogogoro] |
| Raffia palm wine | The Niger Delta, where ogogoro is made, is dominated by raffia-palm wetland[olanbiwoninu2026] |
| Sugarcane | Ghana's akpeteshie is generally distilled from palm wine, raffia palm wine or sugarcane[oseiasare2020] |
| Starter | spontaneous (the palm wine's own yeasts and bacteria) |
Total time across the recorded steps: 7 days
What changes: Sap runs from a cut in the palm down a bamboo pipe into a can
Output: palm sap.
Microbes at work in this step
Not documented for this step.
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
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.
| Main step | 7 daysReported[pau-ogogoro] | Ferment into palm wine in sealed drums |
|---|---|---|
| Acidity | pH 7–7.4 → 5Reported[oluwole2023] | Ferment into palm wine in sealed drums |
Ogogoro is palm wine distilled. Palm wine reaches only about 5 % alcohol; distilling it gives a spirit several times stronger.
Ogogoro is made largely outside formal regulatory oversight, which a 2026 review links to product-safety concerns. One akpeteshie sample measured 73 % ethanol, far above most spirits. In general, MSF warns that methanol is sometimes mixed into alcoholic drinks, that drinkers cannot taste it, and that poisoning can cause blindness or brain damage; its fact sheet does not mention ogogoro.
Every number is labelled with how it is known. How this atlas is made
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.
