Coconut palm sap tapped and left to ferment, drunk cloudy and sour on the Kenyan coast. Mijikenda palm climbers tap it before dawn; it is sweet in the morning and considerably stronger by afternoon.
It ferments in the gourd on the tree before anyone handles it — there is nothing to prepare, only a climb and a cut.
What goes into it
- coconut palm sap
- sometimes a piece of bark or root to slow souring
How it is made
The tapper climbs the palm, cuts the flower spathe and binds a gourd beneath it to collect the sap, returning twice a day. Yeasts already on the tree ferment it in the gourd, so it arrives already working. Some tappers add a piece of bark to hold back the souring by a few hours.
How long it takes: hours; sour by evening
How it is eaten
From a glass at a coastal palm-wine bar, with grilled fish and cassava.
History
Tapped by Mijikenda palm climbers on the Kenyan coast, drunk fresh in the morning and stronger by afternoon.
Frequently asked questions
What is Mnazi?
Mnazi is a wine & spirit from Kenya: coconut palm sap tapped and left to ferment, drunk cloudy and sour. Tapped by Mijikenda palm climbers on the Kenyan coast, drunk fresh in the morning and stronger by afternoon.
How is Mnazi made?
The tapper climbs the palm, cuts the flower spathe and binds a gourd beneath it to collect the sap, returning twice a day. Yeasts already on the tree ferment it in the gourd, so it arrives already working. Some tappers add a piece of bark to hold back the souring by a few hours. It takes hours; sour by evening.
Can I make Mnazi at home?
No, and the atlas gives no method for it. It ferments in the gourd on the tree before anyone handles it — there is nothing to prepare, only a climb and a cut.
What goes into Mnazi?
Coconut palm sap, sometimes a piece of bark or root to slow souring.
How is Mnazi eaten?
From a glass at a coastal palm-wine bar, with grilled fish and cassava.
