Tuba
Some coconut farmers in the Philippines not only use coconuts for making Copra (dried coconuts) but also for making Coconut Wine.This is also called Tuba.The process is easy. The one thing that is difficult is the climbing of coconut trees.
In Visayas Islands, Coconut Wine is called Tuba, Bahal or Bahalina. In Luzon it is mostly called Lambanog. The main difference is the mixture and color. Tuba or Lambanog in Luzon is the pure sap (no barok mix) almost colorless or milky white in color sometimes referred to as Coconut Vodka. In Visayas, particularly in Leyte, Tuba is the product of mixing Barok ( a reddish color bark of mangrove tree) with the coconut sap, which in turn make Tuba red in color and sometimes called theCoconut Red Wine.
The Preparation and the Collection of Coconut Sap
- The Tuba gatherer cuts and prepares bamboo to make into a container for the coconut sap. It should be about a foot long or a little bit longer to accommodate about 1 liter of liquid. Then he cuts a bigger bamboo section double in length to make another container for the sap to be transferred to. He will carry this bigger bamboo container on his shoulder when he climbs up the tree.
Bahalina
The ‘wine’ was the Tuba of the Filipinos. A potent alcoholic beverage. Out of the bud of the coconut tree’s inflorescence is a juice called coconut toddy or tuba. The fermented juice is the common alcoholic drink in the coconut region. The fermented tuba would be a good drink even to those who enjoy the finer things.
Hot Chocolate Drink From Tablea Tsokolate
the hot tsokolate made from the native Tablea (cacao chocolate). I often visited my great grandmother in Cebu and her past time involved making tablea. The fragrant aroma is something that can never replace all those Starbucks frapucciono or chocolate drinks from fancy coffee shops. However, tablea is best prepared.
