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Alcoholic drinks from West and Central Africa
Across West and Central Africa, palm wine is tapped from oil palms and raffia palms, and on the east coast and in North Africa from coconut and date palms. The sap ferments in the collecting pot from the moment it drips, and in Ghana oil palms are felled before they are tapped. It is drunk the same day or the next, and some of it is distilled into ogogoro or akpeteshi.
| Fresh sap of oil palm or raffia palm (coconut or date palm in the east and north) | The sap is the whole ferment; no starter is added[OLUWOLE2023][OLANBIWONINU2026] |
| Medicinal herbs (optional) | Palm wine is often infused with medicinal herbs for physical complaints[WP-PALM] |
| Starter | spontaneous (rapid spontaneous fermentation by yeasts and lactic bacteria) |
Total time across the recorded steps: 36 days
What changes: Sap is tapped from a standing palm or from one cut down first
Output: fresh sap.
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
Across West and Central Africa, palm wine is tapped from oil palms and raffia palms, and on the east coast and in North Africa from coconut and date palms. The sap ferments in the collecting pot from the moment it drips, and in Ghana oil palms are felled before they are tapped. It is drunk the same day or the next, and some of it is distilled into ogogoro or akpeteshi. Made in 4 steps over 36 days. The longest step, tap the palm (standing or felled), takes 35 days (Amoa-Awua W.K 2007). Saccharomyces cerevisiae and Lactiplantibacillus plantarum and Leuconostoc mesenteroides do most of the fermenting.
| Main step | 35 daysMeasured[AMOA-AWUA2007][OLUWOLE2023] | Tap the palm (standing or felled) |
|---|---|---|
| Acidity | pH 3.5–4Measured[AMOA-AWUA2007] | Same-day fermentation in the collecting pot |
These are the African names and palms for the same spontaneous sap ferment. A review notes that Ghanaian palm wine is tapped from felled trees, while toddy is tapped from the flower stalk of a standing palm.
Very perishable; it starts to spoil within about 24 h at ambient temperature. Clean pots and calabashes matter because the microbes ride in on them.
Every number is labelled with how it is known. How this atlas is made
