Ingredients
-
1
-
8
-
2 1/4
-
1/4
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Imfulafula (Pineapple Beer), From: The Africa Kitchen by Josie Stow and Jan Baldwin Imfulafula when translated means river river It has been given this name because apparently after drinking a couple of glasses you have the courage to cross any flowing river Be careful that the imfulafula doesnt expode on you!, I was so excited to see this recipe on the ‘Zaar, as I had checked this cookbook out of the library and wanted to try this I liked the end result, wasn’t overly excited by it, because I wasn’t really sure what to expect used dried cranberries because I didn’t have any raisins on hand, which made the beer a lovely pink color, but didn’t add any sweetness It was really fun to listen to the noises the beer was making as the yeast went to work A fun recipe I will definitely make again!, From: The Africa Kitchen by Josie Stow and Jan Baldwin Imfulafula when translated means river river It has been given this name because apparently after drinking a couple of glasses you have the courage to cross any flowing river Be careful that the imfulafula doesnt expode on you!
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Steps
|
1
Done
|
Peel the Pineapple; Then Wash the Skin Well and Roughly Chop It. |
|
2
Done
|
in the Large Bowl or Bucket, Mix Together the Pineapple Skin, Lukewarm Water, Sugar and Raisins. |
|
3
Done
|
Sprinkle in the Yeast, Without Stirring, and Let Stand For 30 Minutes. |
|
4
Done
|
Stir Well, Then Cover With a Clean Cloth and Leave in a Cool Place For 1 Day. |
|
5
Done
|
Strain Mixture Through Cheesecloth and Pour Into a Clean Plastic Container. |
|
6
Done
|
Let Stand Uncovered For 12 Hours. |
|
7
Done
|
Cap the Beer and Use Within 2 Days. |
