This East Africa brew will keep you going when times are tough. All you need are bananas and sorghum flour. Sorghum is also a gluten-free grain if that’s something you need to consider.
Ingredients
- Ripe bananas
- Water
- Sorghum flour or yeast
Instructions
- Peel the bananas and mash it until soft and juicy.
- Add 1 unit water to 3 units of banana juice.
- Add 1 unit Sorghum flour to 12 units of the banana water mixture.
- Add everything to a plastic container (open container, covered with a cotton cloth, if you use the flower or close container if you use yeast) and ferment for a day.
- Filter through a cotton cloth.
- Enjoy