Fermented Pineapple Juice that uses pineapple peelings. Can be served as both a hot and cold beverage. Excellent at providing relief for colds when served with lemon juice, ginger, cinnamon and honey.
This pineapple juice has been a family tradition for as long as I can remember and I have wanted to write about it for the longest time but somehow circumstances could not allow. 5 years later and I finally post it with a video! I remember as a child that whenever we had pineapples, we would make huge pots of boiled pineapple peelings and have juice to last days. It is really simple. You cut the pineapple and eat it then boil the peelings on low heat for an hour or so. Strain the juice, add a sweetener and let the juice rest over night and drink it the next day. If the weather is cold or chilly then you can drink it as a hot beverage. What makes this juice special is the fermentation process that takes place when you allow the juice to rest overnight. This completely transforms the flavor and adds a bite, for a lack of a better word really, to the juice.
Some people go as far as to add other fragrant ingredients like lemon grass, cinnamon, cloves, etc. You can spice it however you wish.
So today I am sharing this video of this simple pineapple juice in hopes that the next time you have a pineapple, you can try it.
What you will need:
1 Large ripe pineapple
- This juice works well with over ripe pineapples especially if they are too ripe to eat.
- Before cutting the pineapple, make sure it is thoroughly cleaned.
- You can use the peelings as manure/ compost for your vegetable garden.
- Peel the pineapple and eat.
- Gather all pineapple peelings and place them in a clean pan. Add water.
- Bring the pineapple juice to a gentle boil over medium heat. Let the pineapple juice boil for about 30 minutes.
- Remove from fire and let it cool down completely.
- Sieve the juice from the peelings.
- Add about two more cups of water and use your hands to juice the remaining peelings. Sieve and add to the rest of the juice.
- Discard the peelings.
- Sweeten your juice and let it rest over night in room temperature.
- Serve cold with ice cubes or hot as a beverage immediately after cooking.
Do you enjoy this type of pineapple juice?
Use #AkitchenInUg to share your creations.
Guys! Is anyone experiencing the heat wave? It’s sweltering that the thought on having hot lunches doesn’t sound appealing anymore! The showers are cold, blankets are packed (tossed to the side really!) and sandals and toes are out! This weekend I had to make a big bowl of fusili pasta, carrot and cucumber salad with a chilled jug of orange juice for lunch just to help us cool down. Any chance I get to pour cold water on my face I take it gleefully! One of the few ways I have been cooling down is by making large batches of this refreshing fragrant sorrel (hibiscus) juice. It is a life saver, a good base for cocktails and mocktails and all the frozen treats you can think of.
Isn’t it amazing that the simple process of drying flowers can yield so much flavor and color?! I had so much fun experimenting with and making this juice. The great part about this drink is that it is versatile. When cold, you can freeze it up and have it as a sorbet, granita, ice candy etc. When hot it makes really great tea which is perfect for the rainy weather when it comes!
Find the video for making this simple but very satisfying juice below.
Have you tried making your own hibiscus/ sorrel drink? How are you coping with the heat?
Hello Friends! It’s been a minute. I have been up to so much lately and as you can tell form the blog title I have a surprise for you! Been working on compiling the blog’s best vegetarian offerings which you can now get as an e-book. I have always wanted to write a cookbook and I have said it multiple times. Putting together this e-book helped alight my goals and gave me a taste of what it feels to put a valuable product out there in world. I am now so excited to be sharing this token of love with you!
Get ‘My Vegetarian Kitchen: 34 Delicious and Wholesome Dishes from A Kitchen in Uganda’.
With most of A Kitchen in Uganda’s food stories vegetarian celebrations, there are so many exciting, memorable and valuable dishes that have been created on the blog for the past 5+ years. This book is a compilation of some of the best of those dishes. The purpose for this book is that you can always have these creations whether you have access to the blog or not.
Who is this book for?
Whether it is planning a big gathering, needing an instant dish to satiate your cravings or looking for an idea for your next potluck or food business idea, this book is for you.
This book is for the vegetarian and/or foodie who would love to explore the endless possibilities that come with using less mainstream local produce and ingredients.
This book is for the creative ‘thinking-out-of-the-box’ individual who wants to make their food journey a little more exciting and fulfilling at the same time with ingredients that are easily accessible.
This book for the Ugandan and anyone on the continent of Africa that has to battle with the government imposed social media taxes. My blog has thrived because of the unlimited access to the internet that I have enjoyed and I realize this is not the same story for everyone which is why I took the time to compile these recipes so that you can have them at the tip of your fingertips with or without the internet!
What is inside this 77 page book:
- 34 Delicious and Wholesome Dishes and Recipes from A Kitchen in Uganda
- 2 Menus
- Tips on How to Have a Successful Meal Gathering
- A Weekly Meal Plan Template
Go grab yourself a copy and start cooking!