Description

Busaa is a traditional Kenyan fermented alcoholic beverage commonly prepared at household level from maize and sorghum.

Fermentation process

  • Cereals are malted and milled
  • Flour is cooked into a thick porridge
  • Cooled mash is allowed to ferment spontaneously
  • Fermentation typically lasts 2–4 days

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Weissella spp.
  • Yeasts: Saccharomyces spp.

Functional relevance

  • Provides calories and fermentative metabolites
  • Cultural importance in ceremonies and communal events
  • Fermentation improves microbial safety

References

(To be added)