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Alcoholic drinks from northern Namibia, KwaZulu-Natal
Tappers in southern Africa cut the stem of Hyphaene fan palms, mainly H. petersiana and H. coriacea, and catch the dripping sap in a bottle or small calabash. The sap ferments on its own, in one account within a day and in another in about three days, into an alcoholic palm wine. Tapping can badly damage the palms.
| Fresh Hyphaene palm sap | In Botswana each palm gave about one litre of sap a day, and the sap is very sweet before it ferments[babitseng2013][uamba2025] |
| A reused collecting container | Natural fermentation with no additives; containers that were used before already hold the microbes and are said to speed the fermentation[babitseng2013] |
| Starter | spontaneous |
Total time across the recorded steps: 34 days – 2.2 months
What changes: The clump is burned and cleared, then the stem tip is cut so that sap can flow
Fire is believed to increase the sap flow. Tappers in Botswana use axes, sickles and knives. Output: a cut stem that will drip 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
Tappers in southern Africa cut the stem of Hyphaene fan palms, mainly H. petersiana and H. coriacea, and catch the dripping sap in a bottle or small calabash. The sap ferments on its own, in one account within a day and in another in about three days, into an alcoholic palm wine. Tapping can badly damage the palms. Made in 4 steps over 34 days – 2.2 months. The longest step, collect the sap twice a day, takes 30 days – 2 months (Babitseng T.M. and Teketay D. 2013).
| Main step | 30 days – 2 monthsReported[babitseng2013][uamba2025] | Collect the sap twice a day |
|---|
West African palm wine mostly comes from oil and raphia palms [fao1998]. These wines come from Hyphaene fan palms, whose stem tip is cut for the sap; in Botswana the tappers burn the clump first and use burning, felling, pruning and trimming of the stem [babitseng2013].
Tapping damages the palm; the Hyphaene project says that in some West African countries tapped adults recover only after some years and grow abnormal leaves [hyphaene-org]. When palms are tapped in the rainy period the sap is diluted and insects may contaminate it, and in Botswana the sap is kept covered with cloth for hygiene [babitseng2013]. For West African palm wine in general FAO says it is not kept for more than a day, because too much acetic acid builds up [fao1998].
Every number is labelled with how it is known. How this atlas is made
An 1884 travel account describes a drink that is the exudation of the ilala palm [dsae]. A 1966 handbook of plant names says the ilala trunk is tapped, the sap is caught in small calabashes and fermented into a very potent liquor [dsae]. A 1978 account says the Zulu word lala means to sleep, and suggests the palm took its name from the soporific effect of its juice [dsae]. A 1988 account says the sap ferments within twenty-four hours [dsae].
