Imfulafula (Pineapple Beer)

Total Time
36hrs 15mins
Prep 15 mins
Cook 36 hrs

From: “The Africa Kitchen” by Josie Stow and Jan Baldwin. Imfulafula when translated means river river. It has been given this name because apparently after drinking a couple of glasses you have the courage to cross any flowing river. Be careful that the imfulafula doesn’t expode on you!

Ingredients Nutrition

Directions

  1. Peel the pineapple; then wash the skin well and roughly chop it.
  2. In the large bowl or bucket, mix together the pineapple skin, lukewarm water, sugar and raisins.
  3. Sprinkle in the yeast, without stirring, and let stand for 30 minutes.
  4. Stir well, then cover with a clean cloth and leave in a cool place for 1 day.
  5. Strain mixture through cheesecloth and pour into a clean plastic container.
  6. Let stand uncovered for 12 hours.
  7. Cap the beer and use within 2 days.
Most Helpful

4 5

I was so excited to see this recipe on the 'Zaar, as I had checked this cookbook out of the library and wanted to try this. I liked the end result, wasn't overly excited by it, because I wasn't really sure what to expect. I used dried cranberries because I didn't have any raisins on hand, which made the beer a lovely pink color, but didn't add any sweetness. It was really fun to listen to the noises the beer was making as the yeast went to work. A fun recipe I will definitely make again!