PICTORIAL: Nigerias palm wine suffers decline in popularity, battered by modern breweries.


Every morning, Wilson Ovwiroro leaves home early to paddle a wooden canoe into thick rainforest in southern Nigeria, where he taps raffia trees, making palm wine from their fermented sap. The 50-year-old tapper also distils the alcoholic juice into a kind of gin known locally as ogogoro or Sapele water, named after the nearby town Read More

Source: Punch Newspaper

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