When people talk about Rwanda’s unique traditions, one thing that’s rarely showcased among other enticing Rwandan allures, though a standing practice for generations, is the special beer made from bananas—Urwagwa. Sought after in gatherings of all kinds back in the day, the drink accents ceremonies with its touch, bringing people together at an ambiance peak.
With its dark-yellow cloudy taste and strong flavor, the alcoholic beverage, unfortunately, has slowly disappeared in most parts of the country, completely fading away in urban areas for the western-influenced beers such as Heineken.
Despite it all, urwagwa is still a fine beer. One that when spotted by a local, often erupts a want. It’s not like you can find urwagwa easily anywhere these days. But what if you could make it yourself? What if you could preserve this culture?
The production of banana beer is more than just a process; it’s a tradition that brings women together. In their routine, they gather to work and bond, through singing and dancing. With the thirst gap opening up in recent years, one of those women turned the art and custom of making urwagwa into a business.
SENS magazine spoke with Agatha Tuyisenge, a mother of five who lives in Mushubati, Rutsiro, who shared her story and the reasons behind her venture.
“I grew up in a family where my parents made banana beer (kwenga), not for selling but for family gatherings like weddings or when we had visitors. They left me that heritage,” she says. “During COVID-19, when people were staying home without much to do or any fun activities, I started making banana beer (butunda), which eventually turned into a business.”
To start making butunda, as Agatha shared, you need ripe bananas—the kind that are super sweet. Agatha prefers using Kamala, Fiya, or Ibitokatoki bananas, which are a bit mushy. You also need sorghum for fermentation, and it’s important to use clean and fresh ingredients.
Although Agatha doesn’t like to use water for butunda, which makes it unique, you’ll also need a wooden barrel known as Umuvure and a large pot to mix everything together. Once you have all the ingredients, start peeling bananas—the riper, the better. Mash them up until you have a thick, gooey banana paste. This process is known as “Kwenga.” This mashed banana paste is the base of your urwagwa.
The bananas are crushed using traditional grasses called inshinge, and the crushing is done by hand or foot. Water is added in intervals while crushing.
Next, mix the mashed bananas with water. The usual ratio is about one part banana to two parts water. Stir it well until it’s nicely combined. This mixture is called “umubazi,” and the juice you get from it is known as “umubisi.”
After obtaining a preferred amount of juice, the next step is to make sorghum yeast, which helps ferment the juice. To do this, roast the sorghum first to bring out its flavor. Once roasted, grind it into a fine powder, add a handful of this powder to your banana mixture, and stir. Cover it with banana leaves and bury it in a warm place called “Urwina” for three to four days.
Good things take time, and urwagwa is worth the wait. After fermentation, strain the mixture to remove any solids. What you’re left with is a smooth, golden drink. Pour it into a jug, and it’s ready to serve. This is when all your neighbors come over to taste it, a practice known as “Kuroza.” Serve urwagwa chilled for a refreshing treat.
When people ask Agatha why urwagwa is so special to her, she has a simple answer. “Apart from the fact that it’s a memory from my parents and a piece of my heritage, urwagwa isn’t just a drink; it’s a piece of my culture,” she says.
“Making urwagwa at home is my way to connect with my parents and to get together with my friends and family casually. Plus, brewing urwagwa is a fun and rewarding experience. Now that I do it as a business, it might take a bit of patience, but the result is a delicious, homemade beer that carries the spirit of Rwanda in every sip.
