Overripe banana can also be utilized for wine making, but sugar has to be added to increase soluble solids. Banana wine played a prominent role in the ritual and social events of the major interlacustrine kingdoms of East Africa.
In Africa, the popularity of banana wine has, since the colonial period, given rise to periodic official alarms over the extent to which people concentrate on growing bananas for this purpose rather than as a food stuff.
During the pass millennia, banana wine came to the fore in both east and west Africa. Starches in bananas naturally breakdown into sugars as the fruit ripens, leaving a sweet pulp inside the darkening skin. That makes it challenging to peel and eat an overripe banana but facilitates the production of a fermented alcoholic beverage.
The Haya people of Tanzania have very specific rules governing the consumption of banana wine. A man sip his through a reed drinking tube from a gourd with a long narrow neck.
Women can drink either form a banana -leaf cup or a short-necked gourd but must not use a straw.
Wine from banana
