Imfulafula Pineapple Beer Recipes

PINEAPPLE BEER

Steps:

• Chop the Pineapples, peel and all, roughly
• Place all the ingredients, except the Yeast, in a large, clean plastic container - I used a 10 liter bucket
• Sprinkle the Yeast over - leave a minute and then give the mixture a good stir-through
• Use a piece of Tulle (or something similar) to close over the top of the bucket - secure with string or a rubber band - DO NOT CLOSE WITH A LID - as the mixture will ferment
• Leave in a dark place (cabinet is great) for 72 hours - stirring twice a day
• Strain and bottle the beer, but only put the caps on after 12 hours - keep chilled and serve as is with ice

BEEF PINEAPPLE STIR FRY

Steps:

• In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., In a small bowl, combine cornstarch and reserved marinade until smooth; set aside., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in 1 teaspoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry carrots and onion in remaining oil for 4 minutes. Add green pepper and snow peas; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice.

IMFULAFULA (PINEAPPLE BEER)

Steps:

• Peel the pineapple; then wash the skin well and roughly chop it.
• In the large bowl or bucket, mix together the pineapple skin, lukewarm water, sugar and raisins.
• Sprinkle in the yeast, without stirring, and let stand for 30 minutes.
• Stir well, then cover with a clean cloth and leave in a cool place for 1 day.
• Strain mixture through cheesecloth and pour into a clean plastic container.
• Let stand uncovered for 12 hours.
• Cap the beer and use within 2 days.

PINEAPPLE BEER

Steps:

• Discard pineapple stalk.
• Wash unskinned pineapple well and chop up with skin and all.
• Place all ingredients into a large container with a lid and stir to mix well. Cover and leave where it can be undisturbed.
• The fermentation will start immediately. Stir twice a day over the next 72 hours. Don't worry - it is supposed to smell like fermented fruit! By the third day this smell will subside to a lovely beery, cidery smell.
• Strain through a sieve or cheesecloth and bottle.