Instructions

1. 1
   In a large pot, bring the water to a boil.
2. 2
   Add the mashed bananas to the boiling water and simmer for about 15 minutes, stirring occasionally.
3. 3
   Remove the pot from the heat and let the banana mixture cool to room temperature.
4. 4
   Dissolve the sugar in a small amount of warm water and add it to the cooled banana mixture, stirring well to combine.
5. 5
   Sprinkle the dry yeast over the mixture and let it sit for about 10 minutes to activate.
6. 6
   Add the lemon juice to the mixture and stir again.
7. 7
   Strain the mixture through a cheesecloth or fine mesh strainer into a fermentation vessel or jar, discarding any solids.
8. 8
   Cover the vessel or jar with a clean cloth or plastic wrap, securing it with a rubber band or string to keep out insects or dust.
9. 9
   Place the vessel or jar in a warm and dark location, ideally around 25–30°C (77–86°F), for fermentation to occur. Allow it to ferment for 2–3 days or until it reaches the desired level of sweetness and tanginess.
10. 10
    Once fermentation is complete, transfer the ibiwungu into clean bottles or containers for storage.
11. 11
    Seal the bottles or containers tightly and refrigerate for a few hours before serving. This will help to enhance the flavors and carbonation.
12. 12
    Ibiwungu can be served chilled or at room temperature. It is traditionally enjoyed in small cups or glasses.