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Alcoholic drinks from Kigezi, south-west Uganda
Enturire is a sweet-sour sorghum and honey beer from south-western Uganda. A slurry of malted sorghum flour ferments for about three days into sour obutoko, then honey goes in and it ferments two to four days more. It belongs to the obushera family of sorghum and millet drinks.
| Malted sorghum flour125 g | Made into a slurry with the water[mukisa2016] |
| Water1 L | [mukisa2016] |
| Sorghum malt, added after cooling22.5 g | Added to start the fermentation[mukisa2016] |
| Honey190 g | Added to the sour obutoko after 3 days[mukisa2016] |
| Starter | spontaneous (the traditional process; sorghum malt is added to start it) |
Total time across the recorded steps: 8 days – 10 days
What changes: The sorghum sprouts and is dried and ground into malt flour
The 72 h counts the 2-day germination and the 24 hr drying; the 24 hr soak comes first. Output: sorghum malt flour.
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
Enturire is a sweet-sour sorghum and honey beer from south-western Uganda. A slurry of malted sorghum flour ferments for about three days into sour obutoko, then honey goes in and it ferments two to four days more. It belongs to the obushera family of sorghum and millet drinks. Made in 5 steps over 8 days – 10 days. The longest step, add honey and ferment into enturire, takes 2–4 days (Mukisa I.M 2017). Lactic acid bacteria and yeasts and Saccharomyces cerevisiae and Limosilactobacillus reuteri do most of the fermenting.
| Main step | 2–4 daysReported[mukisa2016] | Add honey and ferment into enturire |
|---|---|---|
| Temperature | 90 °CReported[mukisa2016] | Cook the malt slurry |
| Acidity | pH 4.5Measured[mukisa2016] | Ferment into obutoko |
Enturire is obushera with honey. The sorghum slurry first sours into obutoko like the other obushera types, then honey is added and fermented two to four days longer into an alcoholic drink.
Enturire is made by spontaneous fermentation, so its quality and safety vary from batch to batch. In the 2016 study the traditional process took 31 hours to fall below pH 4.5.
Every number is labelled with how it is known. How this atlas is made
Enturire has its origins in south-western Uganda and is brewed in the Kigezi region, mainly for the Bakiga. Mukisa et al. described its process in 2010 and measured the finished drink in 2012 (both cited in the 2017 paper).
