A genus of palms native to tropical Africa and Madagascar, notable for their enormous fronds. The stems of some species are a source of palm wine, tapped by collecting the sugary sap that flows from cut inflorescences or trunks and fermenting it naturally into a mildly alcoholic, refreshing beverage. Palm wine is culturally central across West and Central Africa, consumed fresh and cloudy or allowed to sour further into vinegar. Because collection and fermentation are artisanal, hygiene of tapping vessels and prompt consumption or refrigeration determine safety, and commercial bottling applies pasteurization for wider distribution.