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Alcoholic drinks from Rwanda
Urwagwa is Rwanda's banana beer. Beer bananas ripen under grass and banana leaves, the peeled fruit is kneaded with spear grass to free the juice, and the juice ferments for a few days with coarsely ground roasted sorghum. The beer is then filtered and drunk within about a week.
| Ripe beer bananas, peeled69 kg | [munezero2018] |
| Spear grass (Imperata cylindrica), washed and dried6.9 kg | Kneaded with the bananas to free the juice[munezero2018] |
| Red sorghum, lightly roasted and ground5 % (w/v) of the juice | 5 % gave the best beer of the 0–15 % tested[munezero2018] |
| Starter | spontaneous |
Total time across the recorded steps: 8 days – 12 days
What changes: Green bananas ripen and soften under grass and banana leaves
Output: ripe bananas.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Urwagwa is Rwanda's banana beer. Beer bananas ripen under grass and banana leaves, the peeled fruit is kneaded with spear grass to free the juice, and the juice ferments for a few days with coarsely ground roasted sorghum. The beer is then filtered and drunk within about a week. Made in 5 steps over 8 days – 12 days. The longest step, ripen the bananas under grass and leaves, takes 6 days (Munezero E 2018). Yeasts (Saccharomyces cerevisiae makes the alcohol) and lactic acid bacteria does most of the fermenting.
| Main step | 6 daysReported[munezero2018] | Ripen the bananas under grass and leaves |
|---|---|---|
| Temperature | 25 °CReported[munezero2018] | Ferment in a warm place |
| Acidity | pH 4.7Measured[munezero2018] | Add roasted sorghum |
In the Rwandan study and the review, urwagwa takes coarsely ground roasted sorghum that is not malted, and the banana juice is freed by kneading the fruit with spear grass. Slow Food's Ark of Taste describes a version with malted millet or sorghum, and names related drinks, namely inturire (with honey), butunda (juice fermented without added water) and inkangaza (honey in slightly diluted juice).
Made the same way, each with what its own sources record.
Alcoholic drinks from Burundi
Unlike cereal beers, the sorghum is roasted but not malted; the sugar comes from the banana juice. Isongo differs from urwarwa only in using undiluted juice.
Sources: Shale K.; Nzigamasabo A.; FermDB (Bokulich lab; burunditravel.bi
Spontaneous home brewing gives variable quality. A review lists coliforms, E. coli, staphylococci and mycotoxins from sorghum as possible contaminants. Clean water, hands and tools lower the bacterial risk; they do nothing for mould toxins, so use sound, unmouldy sorghum.
Hazards the sources name: Coliforms, Escherichia coli and Staphylococcus (possible contaminants from water, hands and tools); Mycotoxins from mouldy sorghum, reviewed as a possible contaminant.
Every number is labelled with how it is known. How this atlas is made
The review finds no record of when or where banana beer was first made in Rwanda, and places banana cultivation in East Africa between the 5th and 10th centuries. Rwandan custom asks for banana beer in dowries, at weddings, funerals and births, and when welcoming visitors. Commercial production has also developed, at plants such as Urwibutso and COVIBAR, the latter first state-owned and later privatised. Slow Food lists urwaga on its Ark of Taste and says it is at risk because European banana types are replacing the local trees.
