What is Baka?
Baka is the naturally fermented juice of the sugar cane and has been consumed in Seychelles since the beginning of settlement and is one of the national drinks of the Seychellois.
Possible origin of the name Baka
The name baka may have derived from the Hindi word ‘bakhal’ or ‘bakhar’ meaning a drug used as a ferment or fermenting agent. To make Bakhar equal quantities of ten plants and roots are ground together and sun-dried for an hour; the mixture is then dried in shade for few days, after which small tablets are prepared.
Some Historical Trivia
Sugar cane was introduced to the islands as early as 1773 and Mr Brayer du Barré in a letter to Mr de Maurepas in January 1775 informed him how his sugar cane plantation which was 3 years old was thriving. Mr Malavois wrote in 1787 that ‘ les habitants y sont dans l’usage de boire du vin de canne à sucre’ showing that the settlers had started drinking baka as early as 1787.
LEARN MORE
If you want to explore this topic further and learn more about the culture and traditions of these small gems in the middle of the Indian Ocean, click here or on the book cover below. This will link you to our newly published book, which takes you on a journey that is “unique by a thousand miles.” It provides historical context for some of our cultural practices, deepening your appreciation of the Seychelles and hopefully inspiring you to visit, explore, and engage in these activities.
Get your copy and let us begin our journey into the rich and fascinating world of the Seychellois Creole heritage. Open these pages and begin the journey through the coconut groves, the plantations, the workshops and the paths that once linked village to village. Discover the skills, customs and stories that helped shape the Seychellois people.
We will climb coconut palms to tap toddy, discover how baka is made, follow the work of picking and husking coconuts, and learn how copra was produced, among other things. These were not merely occupations; they were part of the rhythm of life in the islands, passed from one generation to another.
Some of these traditions have survived and continue, at least in part, to this day. Others have gradually disappeared, becoming memories of an older Seychelles. Guano mining, the production of karot taba, and the cultivation of patchouli increasingly belong to that vanished world, a world worth remembering before its stories fade completely.
Click here or on the book cover to start your journey into the Seychellois Creole World.
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