Dive into the heart of Guam's rich cultural heritage with a tantalizing journey through the world of Tuba. Tuba, the island's beloved traditional drink, holds a significant place in Chamorro culture, embodying centuries-old traditions and flavors. Join us as we uncover the secrets behind this iconic beverage, from its humble origins to its modern-day significance. Discover the intricate process of fermenting coconut sap, the key ingredient in Tuba production, and learn about the customs and rituals surrounding its consumption. Immerse yourself in the sights, sounds, and tastes of Guam as we celebrate the vibrant spirit of Tuba and its enduring legacy in the Pacific.

here's a simplified recipe for making Tuba, the fermented coconut sap drink popular in Guam:


  • Fresh coconut sap (from young coconut trees)
  • Fermentation starter (optional, but can be obtained from previous batches of Tuba or from local sources)


  • Collection container for coconut sap
  • Large pot or container for fermentation
  • Cheesecloth or clean cloth
  • Rubber bands or string
  • Glass bottles or jars for storing Tuba


Harvest the Coconut Sap:

1- Select young coconut trees (preferably around 5-7 years old) with healthy, intact crowns.

2- Use a clean and sharp knife to make a diagonal cut on the flower stalks (inflorescence) near the top of the tree, allowing the sap to flow out.

Collect the Sap:

1- Place a clean container, such as a wide-mouthed jar or bucket, underneath the cut to catch the dripping sap.

2- Allow the sap to drip freely into the container. It's best to collect the sap in the early morning when it flows most abundantly.

Prepare for Fermentation:

1- Transfer the collected coconut sap into a large pot or fermentation container. Make sure the container is clean and sanitized.

2- If using a fermentation starter, add a small amount (about 1-2 tablespoons) to the coconut sap and mix well. This helps jumpstart the fermentation process.


1- Cover the container with a clean cheesecloth or cloth and secure it with rubber bands or string. This allows air circulation while keeping insects out.

2- Place the container in a warm, dark area with consistent temperature, ideally around 25-30°C (77-86°F). The fermentation process typically takes 24 to 48 hours, depending on environmental conditions.

Monitor Fermentation:

1- Check the Tuba periodically to observe fermentation progress. You should notice bubbles forming, indicating active fermentation.

2- Taste the Tuba occasionally to monitor its flavor development. It should develop a slightly tangy taste as it ferments.

Store the Tuba:

1- Once the desired flavor is achieved, transfer the fermented Tuba into clean glass bottles or jars for storage.

2- Seal the bottles or jars tightly and store them in the refrigerator to slow down further fermentation and maintain freshness.


1- Serve the chilled Tuba as a refreshing beverage on its own or mixed with other ingredients like fruit juices or soda.

2- Remember to consume Tuba in moderation, as it contains alcohol due to fermentation.

Note: Traditional methods of making Tuba may vary among different regions and families in Guam. Adjustments to the recipe and process can be made based on personal preferences and local traditions.

Nutritional Values:

Providing exact nutritional values for coconut sap can be challenging as it may vary based on factors such as the age of the coconut tree, the specific variety of coconut, and the extraction method. However, here are approximate nutritional values for some common components found in coconut sap:

Coconut Sap (per 100ml):

  • Calories: Around 80-90 kcal
  • Carbohydrates: Approximately 20-25 grams
  • Sugars: Mainly glucose and fructose, with small amounts of sucrose
  • Protein: Negligible
  • Fat: Negligible
  • Fiber: Negligible


  • Rich source of natural sugars for energy
  • Contains vitamins and minerals such as vitamin C, calcium, iron, and potassium
  • Provides hydration and electrolytes
  • May have antioxidant properties

Fermentation Starter:

  • Nutritional values for fermentation starter are usually negligible as it is added in very small quantities and primarily serves to introduce beneficial microorganisms for fermentation.


  • Initiates fermentation process by introducing beneficial bacteria or yeast cultures
  • Helps to convert sugars into alcohol and organic acids
  • Enhances flavor development and complexity in the final product

It's important to note that while coconut sap is relatively high in sugars, it also contains various vitamins, minerals, and antioxidants. However, the exact composition can vary and may not be accurately reflected in typical nutritional databases.

Additionally, the nutritional content of Tuba can change during the fermentation process, as sugars are converted into alcohol and other byproducts by the fermenting microorganisms. The alcohol content of Tuba can also vary depending on the extent of fermentation and may range from negligible to around 4-6% alcohol by volume (ABV) in traditional preparations.

For precise nutritional information, laboratory analysis of the specific coconut sap used would be necessary.


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