Banana beer
Encyclopedia
Banana beer is an alcoholic beverage
made from fermentation
of mashed banana
s. The leavening agent
is sorghum
, millet
or maize
flour.
. To accelerate the ripening of bananas, a hole is dug in the ground, lined with dried banana leaves which are then set on fire. Fresh banana leaves are laid on top of them, and then the unripe bananas. These are then covered by more fresh banana leaves
and trunks. After four to six days, the bananas are ripe enough. This method only works in the dry season. During the rainy season, bananas are ripened by putting them on a hurdle near a cooking fire.
There are two types of banana that are used for banana beer: the harsh tasting igikashi and the milder tasting igisahira. The banana beer mixture consists of one third igikashi and two thirds igisahira. Once ripened, the bananas are peeled. If they cannot be peeled by hand, they are not ripe enough. After peeling, the bananas are kneaded until soft. The juice is then filtered to get clear banana juice, which is then diluted with water. Sorghum is ground and lightly roasted and then added to the juice. This mixture is left to ferment for 24 hours and then filtered.
After filtering, the beer is packaged in glass or plastic bottle
s. In commercial production, the beer may first be pasteurized
before packaging to stop fermentation and extend shelf life.
Alcoholic beverage
An alcoholic beverage is a drink containing ethanol, commonly known as alcohol. Alcoholic beverages are divided into three general classes: beers, wines, and spirits. They are legally consumed in most countries, and over 100 countries have laws regulating their production, sale, and consumption...
made from fermentation
Ethanol fermentation
Ethanol fermentation, also referred to as alcoholic fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products...
of mashed banana
Banana
Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....
s. The leavening agent
Leavening agent
A leavening agent is any one of a number of substances used in doughs and batters that cause a foaming action which lightens and softens the finished product...
is sorghum
Sorghum
Sorghum is a genus of numerous species of grasses, one of which is raised for grain and many of which are used as fodder plants either cultivated or as part of pasture. The plants are cultivated in warmer climates worldwide. Species are native to tropical and subtropical regions of all continents...
, millet
Millet
The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult...
or maize
Maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
flour.
Etymology
In Kenya, banana beer is known as urwaga, in Uganda as lubisi, in Rwanda and Burundi as urwagwa.Background
Banana beer is sometimes consumed during rituals and ceremonies. A similar product called mwenge is made in Uganda with only bananas and sorghum. It can also be found under the names kasiksi, nokrars, rwabitoke, urwedensiya, urwarimu and milinda kaki.Production
Banana beer is made from ripe (but not over-ripe) East African Highland bananasEast African Highland bananas
East African Highland bananas are triploid banana cultivars originating from East Africa. They are a staple food crop in Uganda and other east African countries and are used to make Matoke....
. To accelerate the ripening of bananas, a hole is dug in the ground, lined with dried banana leaves which are then set on fire. Fresh banana leaves are laid on top of them, and then the unripe bananas. These are then covered by more fresh banana leaves
Leaf
A leaf is an organ of a vascular plant, as defined in botanical terms, and in particular in plant morphology. Foliage is a mass noun that refers to leaves as a feature of plants....
and trunks. After four to six days, the bananas are ripe enough. This method only works in the dry season. During the rainy season, bananas are ripened by putting them on a hurdle near a cooking fire.
There are two types of banana that are used for banana beer: the harsh tasting igikashi and the milder tasting igisahira. The banana beer mixture consists of one third igikashi and two thirds igisahira. Once ripened, the bananas are peeled. If they cannot be peeled by hand, they are not ripe enough. After peeling, the bananas are kneaded until soft. The juice is then filtered to get clear banana juice, which is then diluted with water. Sorghum is ground and lightly roasted and then added to the juice. This mixture is left to ferment for 24 hours and then filtered.
After filtering, the beer is packaged in glass or plastic bottle
Bottle
A bottle is a rigid container with a neck that is narrower than the body and a "mouth". By contrast, a jar has a relatively large mouth or opening. Bottles are often made of glass, clay, plastic, aluminum or other impervious materials, and typically used to store liquids such as water, milk, soft...
s. In commercial production, the beer may first be pasteurized
Pasteurization
Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food...
before packaging to stop fermentation and extend shelf life.