Have you ever heard about Urwagwa? In most of the African cultural setting, there is a cultural drink and Rwanda like many has “Urwagwa” as its special drink. Urwagwa is a banana beer in Rwanda- a traditional drink that plays a significant part on the social, economic and cultural life of the Rwandan people.
The banana beer in Rwanda/Urwagwa is made from fermented mashed bananas and it has a strong flavor. For those of you who may want to get intoxicated as quickly as possible, a bottle of Urwagwa is just enough. This is the most famous drink in Rwanda and it is possible to have a taste of it while on Rwanda safari. It is one of the main sources of income for most Rwandese.
The Banana beer in Rwanda is usually served at gatherings for instance social meetings as well as during traditional weddings or baptism. The artisanal beer is made from fermented Musa acuminate- one of the banana varieties mostly grown in the Lake Kivu region, Kibungo Western Rwanda and other parts in the Democratic Republic of the Congo (DRC).
During production, women gather and it is usually a perfect time for most of them to bond and create friendships. Bananas and sorghum are the major ingredients of the Urwagwa beer- the production stage begins with crushing of the already ripe bananas into a wooden barrel (Umuvure) and traditional grasses (Inshinge) are used for crushing.
Bananas are cruised using hands/legs and about 2-3 people can be involved in the crushing process. Water is then added but in intervals to make the banana diluted and also extract the juice. The crushing of banana is performed while singing or dancing to give the crushers more energy and be in good mood.
Once the required juice is obtained from the banana, the next stage is to make sorghum yeast to help ferment the juice. The yeast is extracted and ground, then a handful of it is added onto the juice mixture. The banana leaves are used to cover the mixture and then left to ferment for 4-5 days but in a warm place.
After a good period fermenting, the mixture can be filtered and the juice will be ready for drinking. The drink can then be consumed in a week’s time or a month. With the country undergoing development, Urwagwa is slowing disappearing but it is usually available in most rural areas around Musanze.
The summary of making the banana beer in Rwanda/Urwagwa is as follows; a green banana is obtained- ripened in warm covered pit with banana leaves- goes to peeling stage- the banana is mixed with spear grass and energetically crushed using hands or feet- the juice is then squeezed out and filtered through the grass held in calabash funnel- the banana juice is diluted with water at maker’s required ratio then after the Sorghum/millet yeast is added (crushed using grinding stone), the juice is covered with banana leaves in a warm pit taking 2-5 days the final product is Urwagwa. This is only made for personal consumption, social gatherings or shared amongst friends and not for commercial purposes.
Rwanda has plenty of wines, fruit juices and beers for visitors to have a taste. The commercial beers to try out include Mutzig, Amstel, Primus and more. The locally brewed beer other than the banana/Urwagwa is Ikigage. Ikigage also famous as Sorghum beer is Rwanda’s typical beverage commonly made in Kinigi and Musanze volcanoes area. Like banana beer, the Sorghum beer is usually made for personal consumption. It is made traditionally and takes stages before it is ready for consumption.
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