Ginger Beer IIi (Cameroon)

From: “The Art of African Cooking” by Sandy Lesberg.

• Ready In: 24 hrs 15 mins
• Serves: 16
• Yields: 1 gallon

Ingredients

• 16  ounces fresh ginger, pulverized (25 pieces)
• 2  fresh pineapple, unpeeled
• 2  teaspoons  yeast (optional)
• 1  gallon boiling water (16 cups)
• 3 1⁄2 cups molasses

Directions

1. Place pulverized ginger and pineapples in a large container.
2. Pour boiling water over ginger and pineapples.
3. After it's cooled, add yeast if desired and let sit overnight.
4. The next day, strain, add molasses, chill, and serve.
5. *Extra sugar or ginger may be added if desired.
6. *Ginger Beer may be diluted with water if too strong.