Ginger Beer 3 (Cameroon)
From: Engrossed

From: “The Art of African Cooking” by Sandy Lesberg.

SERVES 16 , 1 gallon

• 16 ounces fresh ginger, pulverized (25 pieces)
• 2 fresh pineapple, unpeeled
• 2 teaspoons yeast (optional)
• 1 gallon boiling water (16 cups)
• 3 1/2 cups molasses

Place pulverized ginger and pineapples in a large container.

Pour boiling water over ginger and pineapples.

After it's cooled, add yeast if desired and let sit overnight.

The next day, strain, add molasses, chill, and serve.

*Extra sugar or ginger may be added if desired.

*Ginger Beer may be diluted with water if too strong.