Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pea | 1/2 cup (72g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.8 kilo empty pea pods
- 450 gram ripe banana's
- 900 gram sugar
- 0.5 teaspoon citric accid
- 0.5 teaspoon grape tanin or a cup of strong tea
- 1 teaspoon pectic enzyme
- 1 teaspoon yeast nutrient
Directions
Wash the pea pods and chop them into small pieces. Place the fragments into a pan with the peeled and sliced banana's. dd 2.25 liters of water and bring it boil.
Let it simmer for 20 minutes then strain it and leave to settle with a cover on.
Boil the sugar in 0.5 liter water until it clears and leave it to cool then.
After 24 hours strain the pea and banana liquor through a fine cloth. Pour it into a demijohn. Add the other ingredients, exept the yeast, including the sugar syrup and then top it up to the shoulder with lukewarm water. Now add the yeast and fit a bung and airlock.
Leave it to ferment but be carefull not to let heavy sediment build up. If theres sediment building up, rack the wine. Rack it as many times as necesary and bottle the wine when fermentation has stopped.
Category:Maldivian Recipes
Category:Maldivian Beverages
Category:Beverages