Enturire

Enturire is a traditional alcoholic drink made from fermented sorghum and honey brewed from the Kigezi region in Uganda mainly drunk by the Bakiga.[1][2][3][4]

Ingredients and traditional production

Enturire is made from sorghum, the primary ingredient, and honey, used to sweeten the drink.[5]

Enturire is traditionally prepared by soaking sorghum in water for at least 24 hours and later mixed with ash and left for 3 days. It is thereafter dried to black sweet sorghum, then ground to form flour. The flour is mixed with water to make bushera which is left to undergo fermentation for 3 days and later mixed with unfiltered honey which is mixed with omuramba and left to stay for 3–5 days before it's ready for human consumption.[2][3]

Enturire after brewing can be consumed up to two months after making.[3]

Read also

References

  1. ^ "Enturire documentary highlights climate threat to Bakiga culture, livelihood". Monitor. 2022-04-05. Retrieved 2025-02-26.
  2. ^ a b "Kigezi Christians warned against consuming 'Enturire'". New Vision. Retrieved 2024-02-27.
  3. ^ a b c "Nutritionists, finding success, banana wine, sorghum porridge". Monitor. 2021-01-03. Retrieved 2025-02-26.
  4. ^ "Meet Kabale's chief enturire brewer". Monitor. 2021-01-09. Retrieved 2025-02-26.
  5. ^ "Adrenaline rush and enturire at Lake Bunyonyi". Monitor. 2021-01-08. Retrieved 2024-02-27.

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