yes. it's a major issue in the Seychelles.
plenty of references to baka and lapire and alcohol issues in the Seychelles.
"
Alcohol drinking in the Seychelles
The common alcoholic beverages available in the Seychelles are commercially marketed beer, spirits and wines and indigenous home-brews produced at home or in semi-commercial plants. More than 90% of the beer consumed is produced locally (Lager, Guinness) whereas spirits and wines are imported. Of the home-brews, ‘kalou’ or palm toddy is made of fermented palm sap, ‘baka’ of fermented sugar-cane juice, and ‘lapire’ of fermented juice of various vegetables (e.g. potatoes, lentils) or fruit. Baka and lapire tend to be considered together (consequently referred to as ‘baka’) and are often enriched with commercial sugar. All home-brews are usually consumed within days of the fermentation being completed. A survey conducted in 1996 by the Seychelles Breweries Ltd indicated that there were 544 outlets (one for 137 inhabitants; all licensed) selling beer, wines and spirits, and 1055 outlets (one for 71 inhabitants; 22 licensed) selling home-brews (personal communication by M. Racombo, sales and distribution manager, Seychelles Breweries Ltd). Availability and price of both commercially marketed and home-brews do not materially vary over time or across regions of the country.
As regards consumption patterns, male labourers would traditionally stop by the yard of a seller of toddy or baka, purchase a bottle, drain it, and go on their way. Men may also meet with neighbours or workmates near a shop, at a home-brew seller's, on the beach or on the roadside and have a few beers or some home-brew while chatting or playing dominoes. Men traditionally do not bring alcoholic beverages (particularly home-brews) to their own houses, as this is apt to engender disputes with their wives, often on the basis that alcohol consumption drains money from the household budget. However, alcoholic beverages are consumed in large amounts, particularly by men, at parties held at home to celebrate important family events (e.g. first communions, confirmations, Christmas, New Year) or in community events (e.g. fancy fairs for the patron saint of a village or a church)."
recipes, however, are harder to find.
for baka and lapire, one should focus on the Seychelles / Creole cooking / Indian ocean.
due to the African element in Creole culture, it is highly probable that traditionnal recipes were initially the same as in eastern Africa, some of which I pasted in the thread on baka, ie fermentation in a pit or crock, and that this has evolved slightly into more urban ways of home-brewing, yet still without distillation.
see
http://www.drugs-forum.com/forum/showthread.php?t=81530
b
16-03-2009, 15:43
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