Urwagwa is a popular beer in Rwanda made from bananas, and I'd like to brew some myself. The recipes and methods I've read online have some very traditional methods (e.g. Bury the bananas for a while!) and most recipes ask for Sorghum as a leavening agent.
I'd like to know if anyone has a substitute for the sorghum and also for the method (the ones I have read only require the brew to be fermented for 24 hours - could/should it be done for longer?)
Could I just follow some basic banana beer recipe - or will that just leave me with something nice, but not authentic?
Sorry if this is too specific, but I got a bit curious and wanted to make something exotic.