A small-scale farmer in northern Malawi, Emily Nkhana used to discard over-ripe bananas or just let them rot, but she has now found a profitable use for them - banana wine.
They used to farm next to the shores of Lake Malawi and their banana plantations were being washed away by rising water levels due to increased rainfall, forcing them to move to higher but hotter grounds, where temperatures soar to 42C. The mixture is then left to ferment for several weeks, transforming the banana pulp into a potent, aromatic wine, containing 13% alcohol - similar to wine made from grapes.
“Timing is everything,” she says. “You have to know when the bananas are at their best. Too ripe, and the wine becomes too sweet; too green, and it’s too tart.”The rise of banana wine in Malawi has been met with enthusiasm from both producers and consumers.