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**History and Origins of Akpeteshie:**
– Originated in Western Africa, particularly in Ghana and Nigeria.
– Anlo people brewed a local spirit known as kpótomenui before European colonization.
– British colonization led to the outlawing of local brewing, pushing production underground.
– Name ‘akpeteshie’ given during prohibition, meaning ‘they are hiding’ in the Ga language.
– Distillation legalized after Ghana gained independence.

**Preparation and Brewing Process:**
– Ogogoro distilled from Raffia palm tree juice.
Sap collected, boiled to form steam, condensed for consumption.
– Not synthetic ethanol but tapped from a natural source and distilled.
– Distillation process results in 40-50% alcohol by volume.
Akpeteshie distilled from palm wine or sugarcane juice.
– Liquid fermented in large barrels, sometimes with yeast.
– Boiled over fires, vapor passed through copper pipe for condensation.
– Alcohol content typically 40-50% and collected in sieved jars.

**Packaging, Consumption, and Social Impact:**
– Poured into unlabeled used bottles, not professionally sealed.
– Available wholesale or by the glass at boutiques and bars.
– Popular due to affordability and strong sensory experience.
– Health concerns due to high alcohol concentration, risks to liver and alcoholism.
– Significant role in religious and social ceremonies.
– Used in offerings to gods and as a libation in weddings.
– Many poor families brew akpeteshie for economic survival.
– Holds cultural and economic importance in Nigerian society.

**Health Concerns and Regulation:**
– Medical experts raise concerns about high alcohol concentration.
– High alcohol content poses risks to the liver and increases alcoholism likelihood.
– Regular consumption can have detrimental effects on health, especially liver function.
– Methanol poisoning cases reported.
– Government crackdown on illicit production.
– Efforts for regulation and quality control.

**Cultural and Economic Significance of Akpeteshie:**
– Integral part of Ghanaian social gatherings.
– Used in ceremonies, rituals, symbolizing hospitality and friendship.
– Passed down through generations.
– Provides livelihood for local producers, contributing to the informal economy.
– Demand fluctuates seasonally, with export potential for international markets.

Akpeteshie (Wikipedia)

Akpeteshie is a liquor produced by distilling palm wine or sugar cane, primarily in the region of Western Africa. It is the national spirit of Ghana. In Nigeria it is known as Ògógóró (Ogog'), a Yoruba word, usually distilled locally from fermented Raffia palm tree juice, where it is known as the country's homebrew. Today, there is a misconception that Ogogoro can be pure ethanol, but traditionally, it had to come from the palm tree and then be distilled from this source.

Akpeteshie infused with herbs
Country of origin Ghana
Alcohol by volume 30–60%
Proof (US)60°–120°
IngredientsPalm wine
Related productsOgogoro

It is popular throughout West Africa, and goes by many names including apio, ogoglo, ogogoro (Ogog'), VC10, Kill Me Quick, Efie Nipa, Kele, Kumepreko, Anferewoase, Apiatiti, Home Boy, Nana Drobo, One Touch among others. It is also known as sapele water, kparaga, kai-kai, Sun gbalaja, egun inu igo meaning The Masquerade in the Bottle, push-me-push-you, and/or crim-kena, sonsé ("do you do it?" in Yoruba language). In the Igbo language it is known as Akpuru achia. Other Nigerian epithets include: Udi Ogagan, Agbagba Urhobo, as well OHMS (Our Home Made Stuff), Iced Water, Push Me, I Push You and Craze man in the bottle. Ghanaian moonshine is referred to as akpeteshie.

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