Eggplant
Preparation time
2880 minutes
Number of servings
35
Difficulty
Hard
Ingredients
1
piece(s) cachipay palm, real palm, moriche palm or corozo palm
1
tbsp honey per bottle (optional)
Directions
- The palm is cut at the root.
- The heart is cleaned by removing the leaves.
- A canoe-shaped cut is made that reaches the core.
- The sap is allowed to drain while being collected and bottled. The process should last about 48 hours.
- An average of 7 bottles (5 liters) are obtained per palm.
- It is left to ferment for one day.
- If desired, a tablespoon of honey can be added per bottle.
- NOTE: this ecological crime should disappear, because cutting it at the root brings down a palm that takes many years to grow and does not sprout again, to extract just a few bottles of its sap.