The local palm wine iNjemane is made from the sap of Hyphaene coriacea, locally known as iLala, as well as the sap of the local date palm, Phoenix reclinata, locally known as uSundu.
Mature iLala palm Hyphaene coriacea growing in the
iSimangaliso Wetland Park
Although the ilala palm Hyphaene coriacea is not abundant in
and immediately around the eMalangeni Forest very significant numbers grow in
the area which have considerable cultural and economic significance and clearly
make a significant contribution to the economy of the area. The local date palm Phoenix reclinata in however abundant in the eMalangeni Forest.
Distribution
Hyphaene coriacea is common in coastal sand from eastern South
Africa, Mozambique, Tanzania, Kenya, Somalia, Ethiopia and Madagascar it is
much rarer inland.
Habitat
Hyphaene coriacea is often seen growing near but not on the
banks of rivers often in hot, dry areas in poor or exhausted soils with impeded
drainage
Description
Hyphaene coriacea is dioecious with separate male and female trees. Hyphaene coriacea suckers to forms clumps
Fruit
The fruits that are found only on the female trees are green to pale orange at first, becoming progressively more brown with age, they irregularly pear-shaped, about 60-80mm in diameter with a distinctive fruity aroma.
The outer shell is glossy and tough, internally an edible spongy fibrous pulp surrounds the single seed.
The fruits take about two years to reach maturity and another
two years before falling from the plant where they are dispersed by elephants,
monkeys and baboons.
Uses
The iLala palm Hyphaene coriacea is an
ethnobotanically-important plant to the local Maputaland communities where one
estimate puts the number of plants at over 10 million plants in an area of
156,000 hectares.
Leaves
The leaves are used extensively for weaving mats and baskets and brooms and similar ware, these were historically manufactured for domestic usage but now are becoming prominent items in the increasing tourist trade.
Imbenge or lid made at Kosi Bay from leaves of the iLala palmHyphaene coriacea covering a traditional Ukhamba pot
umshanelo broom made at Kosi Bay from leaves of the iLala
palm Hyphaene coriacea
The
purchase of these useful household goods and souvenirs is to be encouraged, as
the raw material from which they are made is eminently renewable. The methods
used to harvest the leaves are sustainable. Only the young pliable leaves are
harvested, with only one third of the leaf taken, so the remainder can develop
fully. They are boiled and then dried in the sun to soften them for weaving and
may be coloured using natural dyes.
iNjemane the local iLala palm wine
The is a vigorous local industry in the manufacture of palm wine
known locally as iNjemane that it is highly intoxicating with an alcohol
content of some 5-10%, which lies between the beers and wines. Injemane is
obtained by tapping the stems of the iLala Palm as well to a lesser extent the
local date palm Phoenix reclinata which is far more abundant in the eMalangeni
Forest, to produce a sugary sap which is fermented by natural yeasts. To tap
the palms the leaves are either burned or stripped and the growing tip is cut
away, incisions made and a leaf stalk inserted as a spout. The sap oozes down
this and is collected into plastic mineral bottles hung below. A plaited straw
hat is placed over the tip of the palm to protect it from the sun and to keep
it moist as well as to keep dirt out.
Plaited cap covering the container collecting the sap of the
iLala Palm Hyphaene coriacea to make palm wine known locally as iNjemane
As much as 60 to 70 litres can be obtained from an average
tree of which the alcohol level reaches 3.6-3.7% by volume within 36 hours.
Nutritional studies have shown that the product is rich in vitamin C and
nicotinic acid but its value in terms of protein, thiamin and riboflavin
content is limited. It has been estimated that over I million litres of iNjemane
was sold annually in the 1980's. The iNjemane is used domestically, sold or
traded locally. The iNjemane can be distilled to give about a 10% yield of a
rather potent spirit.
Plaited caps covering the containers collecting the sap of
the iLala Palm Hyphaene coriacea to make palm wine known locally as
iNjemane
Unfortunately, the tapping process is at best
semi-destructive and repeated harvesting eventually kills the iLala Palm. Apart
from the physical decapitation, plants are often burnt to stimulate sap
secretion. This industry is having a negative impact on the plant population
numbers in Maputaland. A further complication is that the large but limited
plant resource is leading to a clash of interest between the leaf harvesters
and the wine tappers.
Palm Milk
The liquid, or 'milk' from the immature seed is used as a drink that has the flavour and colour of coconut milk
The iLala palm is not well known horticulturally, only a few
botanical gardens and private collectors have it as something of a curiosity.
Although relatively slow growing, it is an ideal plant for a dramatic effect
and will do well in any sunny well-drained site in a frost-free tropical or
subtropical area.
As a qualified and experienced horticulturist and landscape
designer I encourage all that have suitably large properties and live along the
KwaZulu-Natal coast to plant one or more of these magnificent palms in their
garden. These palms do prefer growing in alluvial sands.
For own use the easiest way to establish this palm is to
plant mature seeds directly into the ground where one wants to have the palms.
Prepare a hole with a little compost then simply place 4-6 seeds the seeds on
the ground on their sides and lightly press them into the soil leaving the seed
clearly visible. Water daily and within no time at all they will sprout.
The seed of Hyphaene coriacea requires high temperatures to
initiate germination so keep the seeds until the beginning of summer before
planting. Place the seeds in containers in a well-drained medium in a sunny
position. Do not allow the soil to dry out or become too wet. Germination can
take place within 2 weeks, and requires only one week for the seedling radicle
to establish in the medium below the seed. A germination rate of 66% has been
attained within 3 weeks
The seedling radicle rapidly sinks itself into the medium
and is very brittle. At this stage the seedlings can be carefully potted out
individually into larger pots to accommodate the vigorous root system. Keep the
plants in full sun at all stages.
If you do buy a young plant or grow one in a bag, take care
not to injure the massive taproot when transplanting.
Conservation Status
This common and widespread palm neither needs nor receives
protection. Moll (1972) estimated the population in Kwazulu-Natal alone at over
10 000 000 individuals.
Guided excursions
Guided excursions in English, Zulu and German into the eMalangeni Forest and surrounding area including the nearby Tembe Elephant Park can be arranged. Please visit my websites for contact details.
Michael Hickman
06.04.21
Please visit my websites at
as well as my other blogs at
http://luthulienvironment.blogspot.com/
http://ecomandurban.blogspot.com/
