List the ingredients and procedures for making Ethiopian alcohol (areke)?

Ingredients:
- 1 kg of barley
- 1 kg of maize
- 1 kg of wheat
- 1 kg of sorghum
- Water
- Yeast

Procedure:
1. Rinse the barley, maize, wheat, and sorghum thoroughly and let them dry completely.
2. Roast the grains separately until they are golden brown.
3. Grind the roasted grains into a fine powder.
4. Mix the powdered grains together in a large container.
5. Add water to the mixture and stir well to combine.
6. Cover the container with a clean cloth and let it ferment for 3-4 days.
7. After fermentation, strain the mixture through a fine cloth to remove any solids.
8. Transfer the liquid to a clean container and add yeast.
9. Cover the container and let it ferment for another 3-4 days.
10. After fermentation, strain the liquid again to remove any remaining solids.
11. Transfer the liquid to a clean container and let it sit for another 2-3 days to allow the flavors to develop.
12. Your Ethiopian alcohol (areke) is now ready to be enjoyed. Serve chilled or at room temperature.

Ingredients

- 10 pounds of ripe bananas
- 5 gallons of water
- 2 cups of sugar
- 1 packet of yeast

Procedure

1. Peel and mash the bananas in a large container.
2. Add the water and sugar to the banana mixture and stir well.
3. Add the yeast to the mixture and stir well.
4. Cover the container with a cheesecloth and let it ferment for 2-3 days in a warm place.
5. After 2-3 days, strain the mixture through a cheesecloth-lined colander into a clean container.
6. Transfer the strained mixture to a fermentation vessel and fit it with an airlock.
7. Let the mixture ferment for 1-2 weeks in a cool, dark place.
8. After 1-2 weeks, the areke is ready to drink.

Tips

- Use ripe bananas for the best flavor.
- If you don't have a fermentation vessel, you can use a clean plastic bucket.
- Make sure to keep the areke in a cool, dark place during fermentation.
- The longer you ferment the areke, the stronger it will be.