Drinks
Vinho de Caju (Cashew Fruit Wine)
The Quirky Foodster Team
Ingredients
- 2 kg (4 1/2 lb) ripe cashew apples, stems and nuts removed
- 150 g (3/4 cup) sugar
- 1.5 (6 cups) litres water
Method
- Crush the cashew apples and strain through muslin cloth to extract the juice, discarding the fibrous pulp.
- Combine the juice with sugar and water in a large non-reactive container, stirring until dissolved.
- Cover loosely with muslin and leave to ferment naturally at room temperature for 5-7 days, stirring once daily.
- Once bubbling has slowed and the liquid tastes pleasantly tart, strain again through muslin into a clean bottle.
- Chill before serving.
Introduction: Every family in Guinea-Bissau seems to have its own recipe for cashew wine, fermented from the sweet-sour cashew apple that would otherwise go to waste once the nut is harvested, making this drink a resourceful and deeply rooted tradition.
Cultural Background: Every family in Guinea-Bissau seems to have its own recipe for cashew wine, fermented from the sweet-sour cashew apple that would otherwise go to waste once the nut is harvested, making this drink a resourceful and deeply rooted tradition.
Tips: Natural wild fermentation varies by climate; taste daily after day 3 to catch the flavour at its best point.
Variations: Some households add a few cloves or a cinnamon stick during fermentation for spiced notes. Already vegan as written; this is the base authentic version of the dish.
Storage: Refrigerate in a sealed bottle for up to 2 weeks; flavour continues to develop slightly with time.
Reheating: Not applicable — served chilled.
Nutrition: Approx. 90 kcal per 150ml serving, negligible protein and fat, 18g carbohydrate.
FAQs:
Q: Is this alcoholic?
A: Natural fermentation produces a mild alcohol content, generally low but variable.
Q: Can I speed up fermentation?
A: A pinch of yeast can be added, though the traditional method relies on wild fermentation.
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