Ibiwungu (Rwandan Banana Beer)
Ibiwungu is a Rwandan banana beer, traditionally poured at celebrations and social gatherings. The whole drink rests on ripe bananas, which supply both the sweetness and the flavor that the yeast works on, so the fruit needs to be properly soft. A little lemon juice adds tang, and a few days in a warm, dark spot give a naturally fizzy drink. Serve it in small glasses and drink it in moderation.
Instructions
Bring the water to a boil in a large pot. Add the mashed bananas and simmer for about 15 minutes, stirring now and then. Take the pot off the heat and let the mixture cool to room temperature.
Dissolve the sugar in a small amount of warm water and stir it into the cooled banana mixture until evenly combined. Sprinkle the yeast over the top and leave it for about 10 minutes to activate, then add the lemon juice and stir again.
Strain the mixture through cheesecloth or a fine mesh strainer into a clean fermentation vessel or jar, and discard the solids. Cover the opening with a clean cloth or plastic wrap and secure it with a rubber band or string to keep out insects and dust.
Set the vessel in a warm, dark place, ideally around 25 to 30°C (77 to 86°F). Let it ferment for 2 to 3 days, until it tastes as sweet and tangy as you like.
Transfer the finished ibiwungu into clean bottles or containers and seal them tightly. Refrigerate for a few hours before serving, and open the bottles carefully because the drink is carbonated and may be under pressure.
Serve chilled or at room temperature in small cups or glasses.
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