Toddy cutting and preparation was learned from Kiribati (Gilbertese) people who were brought to Sikaiana in the 1800s. The process of fermentation was also learned from them. A sprout of the coconut tree is prepared and then must be tapped twice a day, both to collect the sap and to cut the tip of the sprout so that it does not turn hard and stop producing sap. The sap can be used to make molasses, candy or fermented alcohol. During my stays in the 1980s, the sap was harvested and frequently fermented. I was told in 2019 that the toddy is no longer so popular and not fermented as frequently.
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- Preparing a young sprout.
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- Climbing tree to collect sap and cut sprout. Note that steps are cut into tree.
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- Kaleve bottles
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- Atban Tukui with kaleve. The large bowls are used by commercial fishing and drift to Sikaiana.
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- Toddy drinking group, Tenaru, 1981.
