Grinding Sorghum Into Flour To Make Drink - UGANDA - MTL BLOG - MultiplyTheLoaves.com
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Grinding Sorghum Into Flour To Make Drink - UGANDA
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Published by Nkurunziza Peter & Ervin Malcuit in Uganda Life · Thursday 10 Oct 2024 ·  1:45
Tags: UgandaLifeOrphanagesOrphansnonprofit501c3Africa
I was grinding sorghum making flour from it that is used to make Local porridge(ubushera), which is commonly drank instead of water because of how hard it is to get good water in Uganda. The saying in Uganda goes, "Give water to your enemy, but sorghum to your friends."

Black sorghum is fermented by putting it in water after mixing it with ash. It is then covered for four days to make it germinate a little and then dried. By this time it's very sweet, more than original red sorghum and it makes sweet porridge (ubushera).

This work of grinding on a stone is culturally known to be done by women in Uganda. But I learned how to do it. Very few men know how to do this work.
(Nkurunziza Peter)

I drank this homemade beverage a few times when in Uganda. It was a very tangy drink that was offered to me when visiting people at their home. They let it ferment for a few days. If left to ferment for too long, apparently it can be intoxicating. The Ugandan people always offered me their best, which was either this homemade drink or bottled Mt Dew. Soda seemed to be big deal over there. I saw street vendors with COKE jerseys running around to sell semi-cooled sodas to people who were working outside or driving through. Refrigeration was found only in the town or city areas, so a cooled beverage was rare. When I say they offered their best, I meant it. They didn't have tap water, and the drink they made, they had to haul the water to make it. Sodas also are very expensive their for them - I think the cost was in the approximate of a day's wages. It was my great privilege to visit these hard-working, benevolent, people and experience a part of their beautiful culture.
(Ervin Malcuit)


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