HISTORY BEHIND PALM WINE TAPPING
Palmwine tapping and alcohol distillation was once a
lucrative and a major occupation for our fore fathers in some farming
communities and villages in West Africa especially in Ghana, Nigeria and
Liberia.
As traditions and customs demand, palm wine and it’s end product
local gin (Akpeteshie) in the days was very paramount and essential in all endeavours.In was used in
performing several functions to project and to promote the rich cultural values
and heritage in the society.
The palm wine and the local dry Gin (akpeteshie) was used as
the medium of communication between the living and the Ominipotent God, the living and the gods, and the gods
and the ancestors for protection and guidance from any calamities and misfortunes
that may have been admonished to the community.
The palm wine and the
local dry Gin, again used part from pouring libation, served during festive
occasions and mournings such as festivals, naming and marriage ceremonies,
funerals, enstoolment of a new chief, used to welcome some important dignitaries
on courtesy calls and many others.
Traditional authorities in some communities in Ghana still
patronized the use of Palm wine in a specially sanctioned days that they observed
in accordance to their traditional calendar like Akwasidae which is observed
every 40 days, Awukudae also observed
every fortnights coupled with purifications during an abomination been
caused by people against the Gods which needs purification to pleased the gods
and ancestors.
PROCESS
DRESSING/ PREPARATION
The process of tapping palm wine in West Africa varies from
country to country. In Ghana the palm tree is first pulled down and this will
be allowed on the ground for five days untouched. Then after the fifth day the
felt palm tree will be dressed by pruning all it branches or the palm fronts.
DRAWINGS
After the pruning the tapper then constructs a rectangular
cavity or hole at the very neck of the
palm tree or between the palm tree and the branches. Inside the rectangular
cavity is a thin narrow hole with connecting a pipe tube that draws the wine
into a pot or a container been placed under it. Thereafter the extraction begins.
The tapper at this stage draws the wine every morning and in
the afternoon apply some heat at the very rectangular constructed cavity to
make it fertile for more drawings the following morning. The collection of the
drawings some times took place twice depending on the fertility of the palm
tree. The drawings continuous until the palm tree becomes unproductive or
barren and this occurred between 30 to 40 days
BOILING
STAGE
Two barrels are used at this stage one containing the
fermented palm wine which will or is put on fire at a very high temperature and
the other filled with water. A connecting pipe is fixed to the two barrels.
Inside the barrel containing the water is a coiled pipe. The essence of this
pipe is to collect or transfer vapour from the high ternperatured barrel into the
barrel filled with water to help cool and condense the vapour from the boiling
palm wine into Gin. The initial collections called soda water will be set aside
for the real Gin.
Moreover the process of palm wine distillation comes with a
lot of by-product which serves as a
source of food and other usage. This includes Mushroom, edible maggot which is locally known as (Akokono) brooms
etc.
