Plantain or Banana Wine (Pombe Ya N’dizi)

Submitted by Engrossed

"From “A Taste of Africa” by Dorinda Hafner. -Tanzania. Needs to mature 3-6 months."

 

• Ready In: 40mins
• Ingredients: 5
• Yields: 24-28 glasses
• Serves: 24-28

ingredients

• 7 very ripe plantains or 7 bananas, peeled and finely sliced
• 10 pints water (6 L)
• 4 lbs sugar (2 kg)
• 1 slice bread, toasted cut into 1-inch strips
• 1 tablespoon fresh yeast (15 g)

directions

1. Boil the plantains or bananas in the water for 20 minutes, strain and add the sugar to the liquid. Set aside to cool. Pour into a large jar.
2. Spread both sides of each strip of toast with fresh yeast and drop into strained liquid.
3. Lightly cover jar with a piece of muslin and store in a cool, safe place for 1 week.
4. Strain the liquid after 1 week and store in an airtight container for 3 weeks., then open and strain for a third time.
5. Store in an airtight container for a further 1 month.
6. Finally, open and strain for the fourth and last time, then bottle as wine and cork.
7. The wine may now be chilled and served as normal, however, the longer it is left, the more mature it will become, so serve when it suits you.