Toddy Tapper's Craft · Coconut Palm Sap
Raa
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It's harvested by climbers who tap the same coconut flower bud twice a day, and the same sap can be drunk sweet and fresh or left to turn tangy and lightly fermented.
Raa is the sap of the coconut palm, collected by toddy tappers who cut the flower bud and hang a coconut-shell pot overnight to catch the drip. Drunk fresh it's a sweet, nectar-like refresher; left to sit, it naturally ferments into a mildly alcoholic drink, and it's also boiled down into a treacly syrup called dhiyaa hakuru.
Why it's made this way: Toddy tapping, or raa verikan, has been passed from father to son for generations in the Maldives, making raa one of the islands' oldest living food traditions.
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