Toddy - a recipe, a story and some information!

Wow! I could not believe that in my research into toddy I found that this unique rising agent and alcoholic beverage in Goa is also enjoyed in many countries around the world.

It is called palm wine in many West African countries including Cameroon, Nigeria and Ghana, and is always served at all festivities. It is also common in other parts of India and Asia, the Caribbean and South America. The common element to all these countries is the palm tree that is native to each region.  For Goa this would be the Coconut tree.

In days gone by it would not be uncommon to see the toddy tappers climbing the coconut trees early in the morning with their gourds and containers in hand to collect their produce.  When I visited Goa I was fascinated at the graceful movements of the tapper as he swiftly and easily moved up the coconut tree, wearing nothing but a loin cloth and carrying all the tools for his trade neatly over a shoulder. 

Toddy is the sap collected from a cut in the palm flower.  A container is then attached to collect the bleeding sap from the stump of the cut flower. The first collection is a milky, sweet, alcohol free liquid that is called neera and produces a drink that is palatable by many but is an acquired taste.  During a trip to Goa after I got married my husband introduced me to all the elements that I had heard of but never witnessed as a Goan.  He was so excited to take the family to the Saligao village toddy tapper to get the first collection of the morning.  Once the bottle was in his hand he quickly opened it and gave me the first swig of the day.  I was not  impressed.  It was indeed nothing like anything I had tasted before, but it brought a flood of memories to my husband's mind  and a big smile to his face.  That same bottle accompanied us while we explored Goa and visited family during the day, and as the day progressed so did the smiles of those consuming the contents of that bottle.
 
Very quickly the sap starts to ferment using naturally occurring yeast from the air, the container or in the sap. Within  two hours the sap has an alcohol level that can now generate a nice drink or be used in recipes where toddy is required.  Toddy can be consumed in this stage for up to twenty four hours.  If kept longer the toddy will turn sour and can then be used as vinegar.

In Goa the toddy is called Sur. Also typically found in Goa are the jaggery pyramids which are made by evaporating the liquids from the sap to produce the inimitable Goa jaggery.

Today the toddy tapper is a shrinking species in Goa as the younger generations in this trade get educated and move out of the family business.  I cannot imagine the trade is an easy one, but it certainly involves a dying art and a skill that cannot be easily adopted.

For most of us living outside the palm tree coastal regions, it is difficult to get fresh toddy which is an ingredient called for in many traditional Goan recipes.  Yeast can often be used as an alternate rising agent, but for those who want to replicate toddy or sur in their new homelands the following recipe works well.

Both my husband and I poured ourselves a small glass of sur using this recipe.  We waited twenty four hours as the recipe calls for,  and this time I thoroughly enjoyed both the smell and taste of this unique Palm Wine!! At this stage it can also be used in any recipes that call for toddy.

Recipe for Sur/ Toddy/ Palm wine

Ingredients

600 ml pure coconut water  (bottled or canned, sometimes in a tetra pack)
4 teaspoons of sugar
1 teaspoon of yeast (bakers yeast is fine, but make sure it has not expired)
1/4 cup lukewarm water (not boiling or the yeast will die)
A glass jar or bottle
cheesecloth
a rubber band

Method

In a cup, add the sugar to the warm water and stir to dissolve.  Now add the yeast and stir gently to mix. Leave aside for 5 minutes.

Pour the coconut water into the glass bottle or jar.

Add the yeast mixture to the coconut water and stir gently with a spoon.

Lay the cheesecloth gently over the mouth of the bottle or jar.

Secure with a rubber band.  Leave in a warn dark place for 24 hours.

Remove the cloth and enjoy as a drink or use in recipes. Can be stored in the fridge for a day, before it will start to sour.