Rwandan-Style Banana and Sorghum Drink
This non-fermented home adaptation is inspired by Rwandan banana-and-sorghum drinks. The mixture is cooked rather than left for uncontrolled room-temperature fermentation, then chilled promptly.
Prep
15m
Cook
35m
Serves
6
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.
Drink
- 8pcsBanana (very ripe and mashed)
- 150gSorghum (finely ground)
- 2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the sorghum into the water in a saucepan until no dry pockets remain.
- 02
Bring to a gentle boil, stirring often, then lower the heat and simmer until the sorghum is fully cooked and the drink has thickened slightly.
- 03
Stir in the bananas and return the mixture to a simmer for 5 minutes.
- 04
Blend carefully until smooth, or strain for a lighter texture.
- 05
Cool quickly, refrigerate, and serve the drink chilled. Do not leave it to ferment at room temperature.
Ratings & Reviews
Log in to rate and review this recipe.