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.
Reviewed by Around the Table
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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