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.

Ingredients

• 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

Supplies

• large mixing bowl
• mason jars
• canning funnel (optional)

Method

1. Boil 1 cup of water with mace. Remove from heat and allow to cool.

2. Grate the sweet potatoes and rinse well through a strainer to remove the starch.

3. Grate lemon peels and juice. Boil and crush eggshell.

4. In a large bowl, combine all ingredients in a gallon of water. Add the cooled mace.

5. Stir, cover to keep dust and flies out, and leave in a warm spot to ferment for about 3 days.

6. Strain into storage containers, keep refrigerated, and serve chilled. Lasts for months.