Janet's Journal

Relaxing by the pool at Jetwing Beach here in Negombo all is not always as it seems there are strange happenings twice a day. An empty clay pot suddenly ascends and disappears into the fronds of a coconut palm.

After a little while it mysteriously descends to just above the ground, now filled with a frothy, sweet smelling liquid.

Sharp eyed watchers can now spot the toddy tapper at work high up in the canopy walking from tree to tree on carefully placed ropes.

The top of an unopened flower bud of the palm tree is cut, and a pot is fastened to the stump to collect the sap as it drips out. The same bud can be cut at least ten times before the sap dries up.

The tapper strains the fresh toddy into large containers, then taking it to his clay kitchen he pours it into a large pan which is placed over a hot charcoal fire. It is then heated until it gradually changes to a lovely deep caramel colour and is then bottled as coconut honey or treacle.

Fresh toddy is lovely to drink and drunk in moderation very good for your health. The honey is great poured over curd, plain yoghurt or ice cream.

The toddy at first is sweet and non alcoholic but it begins to ferment immediately after it is collected due to natural yeasts in the air. Within two hours it becomes a sweet, slightly smelly wine up to 4% alcohol. The longer it is left fermenting the sourer and more acidic it tastes. Leave it for more than a day and it becomes vinegar.

It can also be distilled to make the spirit arrack.