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!
- 1 large pineapple
- 8 quarts lukewarm water
- 2 1⁄4 cups white sugar
- 1⁄4 cup black raisins (handful) or 1⁄4 cup golden raisin (handful)
- 1 (1/4 ounce) envelope instant yeast
- Peel the pineapple; then wash the skin well and roughly chop it.
- In the large bowl or bucket, mix together the pineapple skin, lukewarm water, sugar and raisins.
- Sprinkle in the yeast, without stirring, and let stand for 30 minutes.
- Stir well, then cover with a clean cloth and leave in a cool place for 1 day.
- Strain mixture through cheesecloth and pour into a clean plastic container.
- Let stand uncovered for 12 hours.
- Cap the beer and use within 2 days.
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!