Sweet Potato Fly
timeframe: 3 days
Both Nourishing Traditions and Wild Fermentation describe the effervescent fruity tones of sweet potato fly, a soft drink from Guyana. An interesting point to this recipe is that the eggshell neutralizes the acidity of the fermentation and helps to reduce oxalates.
- 1 tsp mace
- 2 sweet potatoes large
- 2 cups granulated sugar or honey
- ½ cup whey
- 2 lemons
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 eggshell, boiled to sterilize
- large mixing bowl
- mason jars
- canning funnel (optional)
Boil 1 cup of water with mace. Remove from heat and allow to cool.
Grate the sweet potatoes and rinse well through a strainer to remove the starch.
Grate lemon peels and juice. Boil and crush eggshell.
In a large bowl, combine all ingredients in a gallon of water. Add the cooled mace.
Stir, cover to keep dust and flies out, and leave in a warm spot to ferment for about 3 days.
Strain into storage containers, keep refrigerated, and serve chilled. Lasts for months.