Moke is a traditionaldrink fromFlores Island,Indonesia, which is made from fruits of theBorassus flabellifer andArenga pinnata palm trees.[1] This beverage has many names, includingsopi anddewe, but it is most widely known as moke on Flores Island.[2] Moke is considered to be a symbol of friendship and hospitality for the local people.[3]
Moke is made from fermentingpalmyra palm andsugar palm fruits, the technique of which is traditionally taught from generation to generation. Distillation is often done directly in people's yards, using customary cases made of clay for thefermentation process.[3] One bottle of moke takes approximately 5 hours to collect. This is due to the need to wait, drop by drop, for the fruits' liquid to accumulate slowly through the use of abamboo tool.[3]
The best quality moke is considered by Florenese locals asbakar menyala, or 'hot and flaming'.[3] This variety, unlike regular moke which has analcoholic effect, is popularly regarded as good for the drinker's health.[3][4]
All varieties of moke are made by juicingB. flabellifer andA. pinnata palm fruits.[5] The traditional method involves a hollow bamboo stick, which is cut, washed, and then allowed to dry. Next, the prepared fruit is placed inside the bamboo, which is then hung up vertically and struck several times. After this step, the bottom tip of the bamboo stem is cut off, letting the palm fruits' released liquid drip down into a container below.
This sweet-tasting extract is called white moke, due to the whitish color of the fresh juice. It may then be further processed either by fermentation in jars, or by cooking it down into a reddishsugar.[5]
Black moke is analcoholic beverage made by fermenting white moke in earthenwareclay vessels calledkuwu tua.[5] Black moke is often served in traditional parties and ceremonies.[5]
