Coconut toddy left to ferment for a day or two into a sour cloudy beer
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Sweet toddy ferments quickly in atoll heat; the resulting sour toddy is Kiribati’s traditional alcohol and is restricted by island bylaws.
Kaokioki is a wine & spirit from Kiribati: coconut toddy left to ferment for a day or two into a sour cloudy beer. Sweet toddy ferments quickly in atoll heat; the resulting sour toddy is Kiribati’s traditional alcohol and is restricted by island bylaws.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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