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Traditional Nigerian Vinegar

Also known as Traditional Nigerian Vinegar (Palm Wine Vinegar)

Nigerian Palm Wine Vinegar is produced naturally when palm wine is allowed to ferment beyond its drinking stage — the alcohol produced by the yeast fermentation is converted by naturally occurring acetobacter bacteria into acetic acid, creating a genuinely excellent, deeply complex, slightly floral vinegar with a character that reflects the extraordinary flavour of its palm wine origin. Palm wine vinegar has been used in Nigerian cooking and preservation for centuries — as a

Traditional Nigerian Vinegar, Nigerian cooking

Ingredients

  • A big bottle of palm wine that has passed its drinking stage — 5 to 7 days old, very sour and very acidic
  • A wide-mouthed glass jar or ceramic container
  • Clean cloth for covering — not a sealed lid (acetobacter needs oxygen)

Method

  1. 01

    Starting with Over-Fermented Palm Wine. Palm wine that has become too sour to drink pleasantly but still smells good is the perfect starting material for vinegar. Pour into a wide-mouthed glass jar.

  2. 02

    Covering Loosely. Cover with a clean cloth secured with a rubber band. The acetobacter bacteria that convert alcohol to acetic acid require oxygen — a sealed lid would kill them.

  3. 03

    The Acetification Process. Leave in a warm location for 7 to 14 days. Stir gently once daily. After 7 days, taste — if the liquid has a sharp, pronounced vinegar acidity and a pleasant, fruity, floral note from the original palm wine character, it is ready. Continue for up to 14 days for stronger vinegar.

  4. 04

    Straining and Bottling. Strain through a fine muslin cloth. Pour into clean glass bottles. Seal tightly.

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