flipAluá d'ananas
Aluá d'ananas
Why this dish? A lightly fermented Afro-Brazilian drink of popular festivals and *terreiros*, *aluá* belongs to the Black culture of the Northeast that Gil defended as Minister of Culture, attached to the memory of popular traditions.
A slightly sparkling refreshment made by fermenting pineapple peels with brown sugar and ginger. Tart, sweet, with a hint of spicy tang, perfect under the Bahian heat.
When the sun beats down and the drums start, you thirst for something other than water. *Aluá* is the people's drink — we keep the *cascas* of pineapple, let them work with sugar and ginger for a few days, and nature does its little music of bubbles. A bit sour, a bit sweet, it wakes up the tongue. It's poor in money but rich in memory, this drink — the Africa of Brazil in a glass.
- •Peels of ripe pineapple — from one fruit (ferment and flavor)
- •Brown sugar (rapadura) — a good amount (feeds fermentation)
- •Ginger — a piece (spiciness)
- •Water — a pitcher (base)
Aluá d'ananas
A slightly sparkling refreshment made by fermenting pineapple peels with brown sugar and ginger. Tart, sweet, with a hint of spicy tang, perfect under the Bahian heat.
Why this dish? A lightly fermented Afro-Brazilian drink of popular festivals and *terreiros*, *aluá* belongs to the Black culture of the Northeast that Gil defended as Minister of Culture, attached to the memory of popular traditions.
When the sun beats down and the drums start, you thirst for something other than water. *Aluá* is the people's drink — we keep the *cascas* of pineapple, let them work with sugar and ginger for a few days, and nature does its little music of bubbles. A bit sour, a bit sweet, it wakes up the tongue. It's poor in money but rich in memory, this drink — the Africa of Brazil in a glass.
Ingredients (period version)
- Peels of ripe pineapple — from one fruit (ferment and flavor)
- Brown sugar (rapadura) — a good amount (feeds fermentation)
- Ginger — a piece (spiciness)
- Water — a pitcher (base)
Ingredients
- Peels of one ripe pineapple (washed) — 1 fruit (ferment and flavor)
- Brown sugar or rapadura — 150 g (feeds fermentation)
- Fresh ginger — 1 piece 3 cm (spiciness)
- Filtered water — 1.5 L (base)
- Clove or cinnamon — optional (flavor)
Method
- Wash the pineapple well, peel it, and place the peels in a large clean jar.
- Add the sugar, grated ginger, spices, and water; stir to dissolve the sugar.
- Cover with a cloth and let ferment at room temperature for 2 to 3 days, tasting: the drink becomes tart and slightly sparkling.
- Strain, chill, and serve very cold over ice.
- Tip: do not exceed a few days and keep refrigerated to control fermentation (very low alcohol drink).
How it was made : *Aluá* is a fermented drink of African origin, prepared in Brazil with corn, rice, pineapple, or *rapadura* depending on the region. A popular drink at June festivals and present in Candomblé *terreiros* as an offering, it is here offered 'inspired by' this tradition, in its domestic and secular version.
The contemporary twist : Served in a carafe with mint leaves and coconut water ice cubes, a zero-waste *refresco* that values the peels.
Gilberto Gil · Charactorium
