Bejuco indio
I get mine from the highlands north of Bani. It's a hard woody vine. To prepare, you first cut away the outer bark of the vine, down to the white fibrous inside. then it's chopped in chunks and boiled in spring water for about 30-60 minutes. Then you add the sugar, plenty of it. After the mixture has cooled, you add the 'mabi yeast', which you get from previously brewed mab?. Then it's bottled and fermented for several days. There's a lot that can affect the beverage, like the type of water, containers, particular strain of mab? yeast, timing, etc. It's an art, it's fun... The bejuco indio is also used for bathing, it lathers up like soap...
Stodgord said:I thought this was the fermented drink made from the bohuco plant or palo indio. Also used in Puerto Rico to despict this beverage.
I get mine from the highlands north of Bani. It's a hard woody vine. To prepare, you first cut away the outer bark of the vine, down to the white fibrous inside. then it's chopped in chunks and boiled in spring water for about 30-60 minutes. Then you add the sugar, plenty of it. After the mixture has cooled, you add the 'mabi yeast', which you get from previously brewed mab?. Then it's bottled and fermented for several days. There's a lot that can affect the beverage, like the type of water, containers, particular strain of mab? yeast, timing, etc. It's an art, it's fun... The bejuco indio is also used for bathing, it lathers up like soap...