Various wines made by women from the Rural Agricultural Development Agency (RADA) Photo by Franz Marzouca
Winter 2007, JamaicanEats magazine
- 4 pounds/2 kg ripe banana, peeled and cut into small pieces
- 4 pounds/2 kg sugar
- 16 cups water
- ½ ounce yeast
- 1 pound/450 g raisins, washed
- Juice of one orange
- Put banana pieces in a large (non-metallic) container – plastic, glass, and earthenware.
- Add sugar.
- Pour boiling water over sugar and banana. Cover with towel and let cool to room temperature.
- Dissolve yeast with a little bit of sugar and lukewarm water.
- Add yeast to banana mixture.
- Cap or lock the container, place in a black plastic bag and store in a cool dark place for 14 to 21 days.
- Remove container from storage and strain the content using a sieve.
- Strain again, this time using a soft cloth.
- Pour into sterilized bottles. Label and again store in a black plastic bag in a dark place.
- Let age for about six months.
Variations: Use soursop, otaheite apple, tomato, jackfruit, callaloo and other fruits and vegetables instead of banana.
The general formula is 4 pounds of fruit to 4 pounds of sugar.
TIP: To make wine, instead of vinegar, ensure that the containers used for storage are sterilized.
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