Cookbook:Ibiwungu (Rwandan Banana Beer)

Ibiwungu is a traditional Rwandan alcoholic beverage made from fermented bananas. It is a popular and beloved drink in Rwanda, often consumed during celebrations and social gatherings.

Ingredients

 * 10 ripe bananas, peeled and mashed
 * 2 liters water
 * 1 cup sugar
 * 1 teaspoon dry active yeast
 * 1 lemon, juiced
 * Banana leaves, for wrapping (optional)

Equipment

 * Large pot
 * Wooden spoon
 * Cheesecloth or fine mesh strainer
 * Fermentation vessel or jar
 * Bottles or containers for storing
 * Clean cloth or plastic wrap

Procedure

 * 1) In a large pot, bring the water to a boil.
 * 2) Add the mashed bananas to the boiling water and simmer for about 15 minutes, stirring occasionally.
 * 3) Remove the pot from the heat and let the banana mixture cool to room temperature.
 * 4) Dissolve the sugar in a small amount of warm water and add it to the cooled banana mixture, stirring well to combine.
 * 5) Sprinkle the dry yeast over the mixture and let it sit for about 10 minutes to activate.
 * 6) Add the lemon juice to the mixture and stir again.
 * 7) Strain the mixture through a cheesecloth or fine mesh strainer into a fermentation vessel or jar, discarding any solids.
 * 8) Cover the vessel or jar with a clean cloth or plastic wrap, securing it with a rubber band or string to keep out insects or dust.
 * 9) Place the vessel or jar in a warm and dark location, ideally around 25–30°C (77–86°F), for fermentation to occur. Allow it to ferment for 2–3 days or until it reaches the desired level of sweetness and tanginess.
 * 10) Once fermentation is complete, transfer the ibiwungu into clean bottles or containers for storage.
 * 11) Seal the bottles or containers tightly and refrigerate for a few hours before serving. This will help to enhance the flavors and carbonation.
 * 12) Ibiwungu can be served chilled or at room temperature. It is traditionally enjoyed in small cups or glasses.

Notes, tips, and variations

 * You can add spices like cinnamon, cloves, or cardamom to the banana mixture before fermentation to add additional flavor.
 * Some variations of ibiwungu include the addition of sorghum or millet to the fermentation process.
 * It is important to use ripe bananas for this recipe, as they provide the necessary sweetness and flavor for fermentation.
 * Ibiwungu is a naturally carbonated beverage due to the fermentation process. Take caution when opening the bottles as they may be under pressure.
 * Enjoy ibiwungu responsibly and in moderation.