Rwanda Foods | 🇷🇼 | Top Traditional Rwanda Food | Rwanda Cuisine

sorghum

🥗Healthier: millet

💰Cheaper: rice

Millet is often more nutritious and rice is more affordable.

yeast

🥗Healthier: wild fermentation

💰Cheaper: none

Wild fermentation can enhance flavor and is cost-effective.

Peel and mash ripe bananas in a large container.

Add water to the mashed bananas and stir until well combined.

In a separate bowl, mix sorghum with a small amount of water to create a paste.

Combine the sorghum paste with the banana mixture and stir thoroughly.

Add yeast to the mixture and stir gently to incorporate.

Cover the container with a cloth and let it sit at room temperature for 3-7 days to ferment.

Stir the mixture daily to promote fermentation and aeration.

After fermentation, strain the liquid through a fine cloth to separate solids.

Transfer the liquid to a clean container and add sugar to taste.

Optionally, add hops for flavor and aroma.

Seal the container and let it ferment for an additional 2-3 days.

Chill the Urwagwa before serving.

Serve in traditional cups or glasses.

Cooking Techniques

Spice Level: