Nicely done. It's great that this was recorded because most of our cultural activities like this are not recorded which should be for history purposes. In the outer islands, boys as young as the age 11 or maybe 12 learn how to jekaro from our elder cousins and brothers. It's very fun and healthy because of the cycle of jeib (bottle) changing. You have to wake up early as 7 to change the bottle and the evening at 6. The coconut produces more juice during moon nights. This was very well demonstrated. in case you are wondering, the flies are normal heheh.
In Kiribati we call it "karewe". The morning juice taste sweeter and it does not look white but reddish. If left for few days it will ferment and turn into alcohol we call it "kaokioki" and when boiled it will turn into thick syrup like condensed milk texture but brownish black colour instead and very sweet like honey, we call it "kamaimai". The real toddy cutters know different ways of tying, timing with moon, knife sharpening known as "katati", spiritual enchantment and maintaining rules of cutting toddy.
I embrace and compelling your hard work Jakrologist as you Made them realize the truth or validity of something . show them how we the Marshallese established standards of jakro khine.. Island style
All Micronesian islands do this and I believe all the Polynesian islands as well. In Pohnpei we call it Skalowi. It is just palm syrup and you can ferment and make alcohol or use it to Sweeten drinks or food without fermenting.
I used to help my cousin on Ebon atoll every morning and evening to cut, tight line, renewed filter, put new bottle for (Jakaro) the coconut shaft. Best time to drink your jakaro is when it fresh. Specially it is also an important local sweet goods compared to imported sugar.
Daisy Barry, I don’t see any funny thing in this video, he just trying to explained how u make Jekaro n We all come know that English it ain’t our first primary language. #imbecileinarmij
