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Tepache

Also known as Tepache (Nigerian-Influenced Pineapple Fermented Drink)

Nigerian Tepache is a lightly fermented, naturally effervescent pineapple drink that uses the peels and core of fresh Nigerian pineapple — the parts normally discarded — fermented with sugar, ginger and cloves to produce a refreshing, slightly tangy, naturally sparkling drink with a low alcohol content. It bridges the tradition of Zobo (a made drink) and Palm Wine (a fermented drink) as a creative fermented fruit drink with deep Nigerian flavour roots.

Tepache, Nigerian cooking

Ingredients

  • Peels and core of 2 big fresh pineapples — the parts normally discarded
  • 2 big cups of sugar
  • A big piece of fresh ginger, peeled and sliced
  • 1 big tablespoon of whole cloves
  • 2 sticks of cinnamon — optional
  • 8 glasses of water
  • A tiny pinch of wild yeast from the pineapple skin — no added yeast needed

Method

  1. 01

    Preparing the Pineapple. Thoroughly wash the pineapple skin before peeling. Cut off and save the peels and the core. Do not discard any part of the peel — the natural wild yeast living on the pineapple skin is what drives the fermentation. Cut the flesh of the pineapple and use it for another purpose.

  2. 02

    Building the Fermentation Base. Place all the pineapple peels and core in a large clean glass jar or ceramic pot. Add sugar, sliced ginger, whole cloves and cinnamon. Pour 8 glasses of clean, room-temperature water over everything. Do not use hot water — it kills the wild yeast.

  3. 03

    Covering Loosely. Cover the jar loosely with a clean cloth secured with a rubber band — not with a sealed lid, as the fermentation produces gas that needs to escape.

  4. 04

    Fermenting. Leave at room temperature for 2 to 3 days. Stir or agitate the jar once daily. After 24 hours, you should see small bubbles forming on the surface — this is the fermentation beginning. After 48 hours, the bubbles will be more active. After 72 hours, the drink will be lightly fizzy, slightly tangy, golden in colour and beautifully fragrant.

  5. 05

    Straining and Serving. Strain through a fine sieve or cloth. Discard all the solid pieces. Refrigerate the strained Tepache. Serve very cold over ice in tall glasses.

More traditional drinks