Urwarwa-Inspired Banana and Millet Beer
This simplified, yeast-fermented banana and millet drink is inspired by Burundian urwarwa rather than presented as a definitive traditional process. Fermentation time and alcohol strength vary, so serve it only to adults and keep it refrigerated after straining.
Prep
48h 20m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 1.5kgBanana (peeled and mashed)
- 250gMillet (toasted and lightly crushed)
- 2lWater
- 5gActive Dry Yeast
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Wash and sanitize the pot, spoon, strainer, and fermentation container, then rinse them with clean water.
- 02
Combine the millet and water in the pot. Bring to a boil, then simmer for 10 minutes.
- 03
Cool the millet mixture to 30°C (86°F) or below before adding it to the fermentation container.
- 04
Stir in the banana, then sprinkle in the active dry yeast and mix well.
- 05
Cover loosely so gas can escape; do not seal the container airtight. Ferment at cool room temperature for 24 to 48 hours, until fruity, lightly tangy, and gently bubbly.
- 06
Discard the batch if it develops mold, a rotten odor, or unusual discoloration. Otherwise, strain the drink into a clean container.
- 07
Refrigerate immediately and serve chilled to adults. Keep refrigerated and use promptly.
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