banana beer

{{short description|Alcoholic beverage made from fermentation of mashed bananas}}

Banana beer is an alcoholic beverage made from fermentation of mashed bananas. Sorghum, millet or maize flour are added as a source of wild yeast.{{cite web|url=http://www.xs4all.nl/~westher/recepten/BANANA%20BEER.htm |title=Banana Beer |publisher=Xs4all.nl |access-date=2013-06-21}}

Etymology

In Uganda, banana beer is known as mubisi, in DR Congo as Kasiksi, in Kenya as urwaga, and in Rwanda and Burundi as urwagwa.{{cite web|url=http://www.fao.org/docrep/x0560E/x0560e09.htm |title=Fermented and vegetables. A global perspective. Chapter 4 |publisher=Fao.org |access-date=2013-06-21}}

Background

Banana beer is sometimes consumed during rituals and ceremonies.{{Cite book | last = Adekunle | first = Julius | title = Culture and Customs of Rwanda | publisher = Greenwood Publishing Group | date = 2007 | url = https://books.google.com/books?id=g0FC40EQujwC&pg=PA81 | isbn =978-0-313-33177-0}} A similar product called mwenge bigere is made in Uganda with only bananas and sorghum.Handbook of Indigenous Fermented Foods, 2nd edition 1995 {{ISBN|0-8247-9352-8}} It can also be found under the names kasiksi, nokrars, rwabitoke, urwedensiya, urwarimu and milinda kaki.

Production

File:Uganda local beer.jpg]]

File:Продавец бананового пива.jpg]]

Banana beer is made from ripe (but not over-ripe) East African Highland bananas (Musa acuminata Colla (AAA-EA), Mbidde clone set).{{cite web |url=http://practicalaction.org/practicalanswers/product_info.php?products_id=68 |title=Banana Beer | Practical Answers |publisher=Practical Action |access-date=2013-06-21 |archive-url=https://web.archive.org/web/20110921051007/http://practicalaction.org/practicalanswers/product_info.php?products_id=68 |archive-date=2011-09-21 |url-status=dead }} 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, then the unripe bananas. These are then covered by more fresh banana leaves and pseudostems. 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.Appropedia:Banana beer (Practical Action Brief)

Two types of banana are used for banana beer: the harsh tasting igikashi and the milder tasting igisahira.{{cite web |url=http://www.zebra.lt/lt/laisvalaikis/gurmanams/Nera-mieziu-Gaminame-alu-is-bananu-2008-10-01.html |title=Laisvalaikis - ZEBRA |publisher=Zebra.lt |access-date=2013-06-21 |archive-date=2009-07-01 |archive-url=https://web.archive.org/web/20090701092716/http://www.zebra.lt/lt/laisvalaikis/gurmanams/Nera-mieziu-Gaminame-alu-is-bananu-2008-10-01.html |url-status=dead }} The banana beer mixture consists of one third igikashi and two thirds igisahira. Once ripened, the bananas are peeled. They are not ripe enough if they cannot be peeled by hand. 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, 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 bottles. In commercial production, the beer may first be pasteurized before packaging to stop fermentation and extend shelf life.