Plantain Or Banana Wine Pombe Ya Ndizi Recipes

PLANTAIN OR BANANA WINE (POMBE YA N'DIZI)

Plantain or Banana Wine (Pombe Ya N'dizi) image

Make and share this Plantain or Banana Wine (Pombe Ya N'dizi) recipe from Food.com.

Provided by Engrossed

Categories < 60 Mins

Time 40m

Yield 24-28 glasses, 24-28 serving(s)

Number Of Ingredients 5

Ingredients

7 very ripe plantains or 7 bananas, peeled and finely sliced
10 pints water (6 L)
4 lbs sugar (2 kg)
1 slice bread, toasted cut into 1-inch strips
1 tablespoon fresh yeast (15 g)

Steps:

Boil the plantains or bananas in the water for 20 minutes, strain and add the sugar to the liquid. Set aside to cool. Pour into a large jar.
Spread both sides of each strip of toast with fresh yeast and drop into strained liquid.
Lightly cover jar with a piece of muslin and store in a cool, safe place for 1 week.
Strain the liquid after 1 week and store in an airtight container for 3 weeks., then open and strain for a third time.
Store in an airtight container for a further 1 month.
Finally, open and strain for the fourth and last time, then bottle as wine and cork.
The wine may now be chilled and served as normal, however, the longer it is left, the more mature it will become, so serve when it suits you.

Nutrition Facts : Calories 359, Fat 0.2, SaturatedFat 0.1, Sodium 13.1, Carbohydrate 92.8, Fiber 1.2, Sugar 83.4, Protein 0.8

NDIZI WA NAZI

Ndizi wa Nazi image

Plantains, a staple throughout much of Africa, are spiced up here to be served as a slightly sweet side dish. Warm, deeply satisfying, and quick, this is unusual and good even on weeknights. Best with West African, Caribbean (especially Lechon Asado, page 375), Mexican, and South American dishes. Other vegetables you can prepare this way: green bananas or potatoes, both of which will need longer cooking time.

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 ripe (yellow-black) plantains, peeled (page 473) and cut into 1-inch rounds
1/2 teaspoon salt
1/2 teaspoon curry powder, preferably homemade (pages 592-593)
Pinch of ground cloves
1/2 teaspoon ground cinnamon, plus more to taste
1/2 teaspoon ground allspice or cardamom
1 1/2 cups coconut milk, homemade (page 584) or canned

Steps:

Put all the ingredients into a large saucepan over medium-low heat. Stir, then bring the mixture to a steady simmer.
Cook, stirring occasionally, until the plantains are tender and have absorbed almost all of the coconut milk, about 15 minutes. Serve immediately, sprinkled with a little more cinnamon if you like.

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