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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.

Source and licence

"Ibiwungu (Rwandan Banana Beer)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ibiwungu_(Rwandan_Banana_Beer), revision 4510140), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ibiwungu_(Rwandan_Banana_Beer)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4510140

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Rwanda. Associated with Rwanda by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  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.