In the midst of the stunning natural beauty of the East Nusa Tenggara (NTT) archipelago, a unique cultural gem stands out: the traditional beverage known as Moke. Far beyond being just a drink, Moke is a vital part of the cultural fabric in this region, symbolizing deep connections and respect among its people.
Moke, akin to Arak from Bali and Tuak from Toba, is a traditional alcoholic beverage often compared to Sopi. The term “Sopi” is derived from the Dutch word ‘zoopje,’ which means liquid alcohol. However, there are distinctive differences in the preparation methods between Moke and Sopi. Moke is traditionally distilled using clay pots and bamboo tubes, while Sopi utilizes earthen jars and pipes.
Though it is an alcoholic beverage, Moke is not intended for mere drunkenness. Instead, it plays a crucial role in traditional ceremonies, embodying significant symbolic meanings for the local community.
Moke is made from the sap of the lontar tree, a process that has been preserved through generations. The lontar tree, typically around 15 years old, provides the sap used in Moke production. The process of collecting this sap is meticulous and involves selecting the right flowers to ensure a high-quality product with a substantial volume.
The collection begins with climbing the tall lontar trees to tap the flower sap. Essential tools for this process include a knife or machete, a bamboo tube with a diameter of 15 cm and a length of 1 meter, and a safety belt. The knife or machete is used to carefully open the flower buds. Once the buds are opened, they are bent with a rope tied to the lower leaf stalks and left for 3-4 days.
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Sap collection involves slicing the ends of the flower clusters. Each slicing session is done about 0.5 cm deep, with the sap being channeled through bamboo tubes and collected in buckets. The bamboo tubes are treated with lime or special leaves to prevent the sap from becoming acidic. Collection occurs twice daily, in the morning and evening.
After a day of collection, the sap is mixed with slices of red onion, basil leaves, and other herbs. The Moke is then ready for consumption.
Moke also serves as a ceremonial drink, used to open traditional rituals. This includes the ritual of “piong,” where offerings are made to ancestors, reflecting the community’s respect for their heritage.
Additionally, Moke fosters a sense of brotherhood and can build strong relationships when consumed in the right context. This is especially true during traditional conflict resolution ceremonies, such as the “kula babong,” and in local customs like “geke gole,” a communal drinking practice.
In summary, Moke is much more than a traditional beverage; it is a cultural artifact representing values, beliefs, and customs passed down through generations. Its significance extends beyond mere consumption, playing a central role in rituals and social bonding within the East Nusa Tenggara community.
