Baku Kitchen! An independent reference of traditional food

Trembo

Coconut palm sap collected and left to ferment into a cloudy wine

Comoros and Madagascar Wine & spirit Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Tapped from coconut palms in the Comoros and Mayotte, drunk within a day before it turns to vinegar.

Frequently asked questions

What is Trembo?

Trembo is a wine & spirit from Comoros: coconut palm sap collected and left to ferment into a cloudy wine. Tapped from coconut palms in the Comoros and Mayotte, drunk within a day before it turns to vinegar.

Made with

coconut

Cooked

fermented

Nutrition facts

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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