2s8 FRUIT RECIPES 



BANANA JELLY 



Make a plain gelatine (see Introductory Recipes) with a 

 decidedly tart flavour and add cubed or crushed bananas 

 in quantity liked. 



"MUBISI" (S. African Unfermented Banana Wine) 

 P. W. Humphreys, ("What to Eat") 



"A big hole is dug in the ground, lined by banana leaves, 

 filled with unripe bananas, and kept covered by mats and 

 earth until the fruit has become completely ripe. Then 

 the bananas are slit, mixed with fine hay, and placed in a 

 large, boat-like, wooden trough which at one end has an 

 emptying pipe. After the addition of some water the whole is 

 thoroughly mixed by the hand or by short wooden sticks. 

 Thereupon the trough is covered with banana leaves and 

 the mixture is left standing for about one or two hours. 

 After the expiration of that time it is taken out and through 

 grass sieves poured into large calabashes. It is then ready 

 for use and represents a sweet, agreeable and not intoxi- 

 cating beverage. 



"MUENGE" (Fermented Wine) P. W. H. 



"If the mubisi is left standing for three days it under- 

 goes a fermentation and becomes a slightly acid, refreshing 

 beverage which is strongly intoxicating. If it is filled into 

 bottles and they are kept well corked at a cool place for 

 several months one obtains a sparkling wine strongly 

 resembling champagne. 



BANANA BEER, P. W. H. 



" If a larger or smaller quantity of millet (boiled) is added 

 to it and the mixture is left standing in large earthen pots 

 for two or three days and stirred from time to time, it 

 becomes a beer which, according to the quantity of millet 

 added, is more or less intoxicating." 



