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Alcoholic drinks from Kenya
Chang'aa is a Kenyan home spirit. Crude cane sugar (jaggery), refined sugar or molasses is added to busaa beer or its dregs, or simply dissolved in water with baker's yeast, and fermented until it stops bubbling; the wash is then pot-distilled. The fermentation is microbial, but the spirit is a boundary entry because distillation makes the finished drink.
| Strained busaa beer, or busaa dregs (rural method) | [nout1979] |
| Crude cane sugar (jaggery) added to the strained beer20–25 % (w/v) | [nout1979] |
| Ammonium nitrate, added by most urban distillers to speed the yeastAbout 2 % (w/v) | [nout1979] |
| Dehydrated baker's yeast (urban method, when only a 25 % jaggery solution is used) | [nout1979] |
| Starter | microorganisms from the busaa beer (rural); dehydrated baker's yeast (urban) |
Total time across the recorded steps: 7 days
What changes: Crude cane sugar dissolves into the strained beer
Output: sugared beer (rural); or a 25 % (w/v) jaggery solution with baker's yeast (urban).
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
Chang'aa is a Kenyan home spirit. Crude cane sugar (jaggery), refined sugar or molasses is added to busaa beer or its dregs, or simply dissolved in water with baker's yeast, and fermented until it stops bubbling; the wash is then pot-distilled. The fermentation is microbial, but the spirit is a boundary entry because distillation makes the finished drink. Made in 4 steps over 7 days. The longest step, ferment until gas stops (rural), takes 7 days (Nout M.J.R. 1979) and runs at 25–30 °C (Nout M.J.R. 1979). Saccharomyces cerevisiae does most of the fermenting.
| Main step | 7 daysReported[nout1979] | Ferment until gas stops (rural) |
|---|---|---|
| Temperature | 25–30 °CReported[nout1979] | Ferment until gas stops (rural) |
| Acidity | pH 3.3–4.2Measured[okaru2017] | Collect the spirit |
Chang'aa is distilled, so it is a boundary entry; the ferment before the still is a sugar wash built on busaa beer or its dregs. Nout found that urban drum stills gave a better spirit than rural basin stills, and that the choice of raw material changed the fusel-alcohol content.
Nout rejected 24 of 33 commercial samples in 1979 for excess fusel alcohols, against quality standards adapted from Swiss spirit rules. A 2015 Nairobi study found methanol within the Kenyan limit in all samples but alcohol up to 85.8 % vol, and suspected that pure ethanol had been added. Those authors said the higher alcohols they measured had limited health significance, far below a guideline of 1000 g/hL of pure alcohol. They expected low methanol from this fermentation and blamed poisonings on solvent mixed into the drink. That is their view from one survey, and it clears no other batch. They also say cheap and illicit spirits have caused numerous outbreaks of alcohol poisoning, especially with methanol. In two Kenyan outbreaks studied, 21–29 % of the patients died, and symptoms usually start 12–24 hours after drinking. In the larger outbreak the toxic alcohol was found in sealed bottles as well as bootleg or homemade liquor. This page records what distillers did when Nout visited them, including adding ammonium nitrate to the wash. It is not a recipe. Do not distil spirits at home.
Every number is labelled with how it is known. How this atlas is made
Nout recorded the belief that Nubian soldiers brought distilling to Kenya around the First World War, hence the name Nubian gin, while noting it may be older in western Kenya. The Chang'aa Prohibition Act, which a newspaper report of 21 August 1980 reprinted by Nout says came into force on 15 August, banned making and selling it. The Alcoholic Drinks Control Act of 2010 was passed to repeal the 1980 Act, and a 2010 news report says the new law requires chang'aa to be brewed in licensed facilities.
