The toddy or palm wine, which is a beverage made from the highly nutritious sap of the coconut palm trees, has been consumed in Seychelles since the beginning of settlement.
As a young kid growing up on Cousin Island , where my dad, Maxime, who was the island administrator then, used to give us a small cup of freshly tapped toddy every now and then as it was considered to be a mild laxative and generally good for the health. Cousin Island, at that time, late 1950s, belonged to Mr. France Jumeau who also owned Nouvelle Découverte on Praslin Island, including the Vallée de Mai.
How do we tap toddy in Seychelles?
Traditionally, toddy consumption is deeply rooted in the Seychelles culture and traditions and thus was, for a long time, the most frequently consumed alcoholic beverage on the islands. It has now been overtaken by other forms of alcohol. It was, and still is on a smaller extent, enjoyed quietly at home or with friends in a local bar, or lakanbiz; at birth celebrations; at funeral wakes; and after a hard days work. It also played an integral role during traditional marriage ceremonies.
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.
