MAKING BANANAS TO BEER
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- เผยแพร่เมื่อ 25 พ.ค. 2024
- Rwanda: Turning Bananas to Beer
I made bananas into beer using a traditional process 100's of years old
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Oh my God. You remind me when I was a child I used to go to my grandparents every Friday when they made bananas juices such that on Sunday those juices mixtured with sorghum produice banana 🍺. It was a fantastic time in time you drank hot bananas beer immediately from *urwina*
As a Rwandan, I can shed some light on this: in our language, we don't have separate terms for beer, wine, whiskey, gin, etc. We use a single word: Inzoga. Unfortunately, just as Kinyarwanda lacks specific words for these beverages, English lacks a direct equivalent. Roughly translated, it means 'alcoholic drink.'"
Wow that makes sense because some people said beer and some wine.
Yes they have different names in kinyarwanda it's just you do not know,inzoga simply means alcoholic beverages but alcoholic beverages have different names and yes that's the same in kinyarwanda,just ask the elders they will tell you the names i know because i heard some when i was learning history but i forgot them.
In Rwanda we call banana 🍌 beer( sorghum plus banana juice) " Urwagwa or amarwa" sometimes to make hard we add in Honey😂😂
By crunching the bananas, you get fresh banana juice we call "Umutobe".
If you want beer from "Umutobe", you'll need to ferment it with sorghum for few days (Traditionally how I've known it). The beer is called "Urwagwa".
I heard several names such as Waragi as well. I couldn’t keep up so I said banana beer😆
@@lisajames4133 hhhhh. No waragi is from UGANDA not from Rwanda. the way waragi is made, they boil Urwagwa and there is a channel going somewhere in other empty container. when Urwagwa evaporates, the air passes through the channel which passes also through an cold place then the air through the channel meets the cold and become liquid that falls into the container. that liquid is " waragi/ kanyanga" and it is very strong alcohol.
Hello I ejoyed watching the video. I am from Ugandan my father used to make banana juice like that. Sorghum contributes to the fermentation process turning the juice into beer. It tests really nice but you can get drunk from it. We call it toonto in Rutooro languages.
I'm in Uganda now....ummm you should show me how to make it LOL
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Mr njuga❤
The first step from the whole process is to make banana juice (umutobe) and then to banana wine (urwarwa). So literally the bananas are smashed to make juice and part of the juice is used to make the wine as shown in the video! For the taste part it's just like European wine, there's both sweet and unsweet (sour)wine!
For recommendation, you can also try "Akarusho" Sina Gerald wine(Urwarwa), sweet or not and very rich and locally made!
Thank you for this informative breakdown
The distlation process of banana beer results into a spirit drink like Vodka but it's called Waragi in Uganda 🇺🇬
Thank you for that
What an amazing video 👏🏻💪🏻
Thank you 🙌
Hhhhh sugar dady😂
😂😂
Actually banana juice mixed with sorghum flour make "Urwagwa". sorghum flour with boiled water and cool it down, plus some fermentation makes "Ikigage" / "Ubushera" when no fermentation. " Urwagwa" becomes " Inkangaza" when it is mixed with honey and "Ikigage" becomes "Inturire" when mixed with honey. I might confuse "Inkangaza and inturire" someone else may intervene for clarification.
I promise, I realized there were so many different names and variations. But I did not want to be disrespectful and even try to remember how to say all the different names as well as which is which. Also I found that in different regions they called it different things . But thank you for the break down, now I can study it and when I come back I'm gonna show off my knowledge LOL
@@adventurousmidlifer Just for extra context, the one you helped make is banana wine. Grapes + yeast --> red wine. Bananas + sorghum (the yeast)--> banana wine.
As the gentleman explained, there are a couple varieties depending on how they are made, but the main big ones in the bananas family are:
- Just banana juice and sorghum, left to ferment, i'd say this one's ABV is around 12%, has a little sweetness to it depending on how long it was left to ferment. This method produces way less wine, but it's very nice, so people usually make it for their own consumption or to gift to a respected friend/relative.
- The previous one + Honey - then left to sit a little longer: this helps increase its shelf life and raises its ABV to some extent -- say 16%. Don't try this in one sitting lol
- The one you made (i think they at some point diluted the juice with water): ABV around 3-6%, this is the one that's commercially profitable, back in the day it's the one you'd make to share with LOTS of people.
- the first kind (with a couple more steps/tweaks) ---> Distilled makes a spirit we call Kanyanga or Waragi. I read that you're in Uganda so you may have seen or tasted it. In UG it is widely produced by the general public, but it was banned/regulated in rwanda long time ago due to health hazards, to produce Waragi/Kanyanga in RW you need a license i.e. factory.
@@adventurousmidlifer and the one that i'd call beer is made with malted sorghum (with other grains like wheat and maize sometimes), brought to a boil, with yeast added and left to ferment. Just like normal beer is made, only different ingredients. NO BANANAS.