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Alcoholic drinks from Western Kenya, now drunk across Kenya
Busaa is an opaque beer from western Kenya made in two ferments. Raw maize grits and water sour for two to three days, the sour mass is roasted, and then it is mixed with water and finger-millet malt and ferments again for two to four days. It is strained and drunk the same day, still fermenting, with 2–4 % alcohol.
| Raw maize grits1 part | Mixed with an equal weight of cold water and left to sour[nout1980] |
| Cold water for souring1 part (equal weight to the grits) | [nout1980] |
| Soured, roasted maize crumb1 part | [nout1980] |
| Cold water1½ parts | [nout1980] |
| Ground finger-millet malt0.1 part | Steeped, sprouted, sun-dried and coarsely ground[nout1980] |
| Starter | spontaneous; yeasts and lactic bacteria multiply in the soured maize, and the finger-millet malt, which carries many microbes, may act as an inoculum for the main fermentation, though Nout found its value as a starter limited |
Total time across the recorded steps: 8.5 days – 14 days
What changes: Water soaks into the millet grain
Output: steeped millet.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Busaa is an opaque beer from western Kenya made in two ferments. Raw maize grits and water sour for two to three days, the sour mass is roasted, and then it is mixed with water and finger-millet malt and ferments again for two to four days. It is strained and drunk the same day, still fermenting, with 2–4 % alcohol. Made in 8 steps over 8.5 days – 14 days. The longest step, main fermentation, takes 2–4 days (Nout M.J.R. 1980) and runs at 25 °C (Nout M.J.R. 1980). Saccharomyces cerevisiae and Lactobacillus plantarum (takes over as the main fermentation goes on), with L. brevis, L. salivarius, L. viridescens, L. casei var. rhamnosus and L. buchneri do most of the fermenting.
| Main step | 2–4 daysReported[nout1980] | Main fermentation |
|---|---|---|
| Temperature | 25 °CReported[nout1980] | Main fermentation |
| Acidity | pH 4.9 → 3.55Measured[nout1980] | Main fermentation |
Busaa sours raw maize first and then roasts the sour mass before the main ferment. Southern African opaque beers boil part of the mash instead, and they use sorghum malt where busaa uses finger-millet malt. The spirit chang'aa is made by adding sugar to busaa or its residues, fermenting and distilling.
Busaa keeps less than a day at room temperature; it keeps souring, and by about pH 3.5 it separates and is spoilt. The finger-millet malt carries a heavy, mixed microbial load, including Listeria and Klebsiella, from germination in jute bags and drying on the ground. Rhizopus and Mucor moulds were isolated from the malt, and none were left alive after a long fermentation. A hospital study in western Kenya linked drinking, particularly of busaa and chang'aa, to about half of the esophageal cancer burden there.
Hazards the sources name: Listeria sp. isolated from the finger-millet malt; Enterobacter cloacae and Klebsiella pneumoniae in the finger-millet malt.
Every number is labelled with how it is known. How this atlas is made
Busaa comes from western Kenya, where it is part of Luhya, Luo, Kisii and Kuria culture, and migration has spread it across the country. The Native Liquor Ordinance of 1930 allowed traditional liquor to be made and drunk only by people of African, or Arabian-born-in-Kenya, descent. The Traditional Liquor Act replaced it in 1971. A first nation-wide public meeting in October 1978 urged people to drink less, and licences for traditional beer were cut from January 1979.
