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 for consumption.
Serve warm in bamboo jugs and drink through a reed.
Recipe from a historical cookbook (Internet Archive).
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.
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