Bouza, or Millet Beer
Ingredients
Directions
Moisten the millet seeds and allow them to ferment for several days.
Pour hot water over the fermented millet, enough for your day's consumption.
Serve warm in bamboo jugs and drink through a reed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Millet seeds
- Provides the starch that is broken down into sugars and then fermented into alcohol.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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