Palm wine is an integral part of Igbo life. It is an alcoholic beverage created from the sap of various species of palm tree. The sap is extracted a collected by a tapper. Typically the sap is collected from the cut lower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-alcoholic before it is fermented. Palm sap begins fermenting immediately after collection, due to natural yeasts in the air. Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste. Longer fermentation produces vinegar instead of stronger wine. Some health benefits of palm wine:
1. Ability to fight against cancer – palm wine contains riboflavin, which is also known as vitamin B2
2. Helps eyesight – palm wine contains vitamin C and vitamin B1
3. Helps in maintaining healthy skin, hair, and nails – palm wine has iron and vitamin B
4. Reduces risk of cardiovascular diseases
5. Promotes lactation
Even monkeys love it: https://www.livescience.com/51146-chimps-get-drunk.html
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