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Also known as Kpete, Kwete is the alcoholic beverage brewed particularly by the Lugbara people of Uganda, Abanyala ba Kakamega in Kenya and DR Congo. The production process involves mixing fermented sorghum, millet or maize, malt, boiled water and yeast which is locally called Aku fi.
In West Nile markets, this traditional beer is usually sold and consumed in a calabash (locally called Icereke) but can also be bought in any container.
Kwete is also produced in Kampala and the rest of Uganda. Top quality Kwete is creamish to light brown in colour, with a thick consistent sweet-sour taste. Production involves millet grains being soaked for 24 - 48 hours. Then, they are germinated for 48 - 72 hours and sun dried for about 48 hours before souring in a container sealed at the top. Next, roasting of sourdough is done on a large rectangular metallic tray before mashing and fermentation. Finally, filtering with a special cloth is done for a smooth tasting uniform-coloured drink.
The Pojulu people of South Sudan also sell an alcohol by the same name and so do the Bukusu tribe of Kenya.
Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm trees such as the palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia, and Micronesia.
Kumis is a fermented dairy product traditionally made from mare milk or donkey milk. The drink remains important to the peoples of the Central Asian steppes, of Turkic and Mongol origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Hungarians, and Han Chinese of North China as well.
Mămăligă is a polenta made out of yellow maize flour, traditional in Romania, Moldova, Hungary, south-west regions of Ukraine and among Poles in Ukraine, the Black Sea regions of Georgia and Turkey, and Thessaly and Phthiotis, as well as in Bulgaria (kacamak) and in Greece. It is traditional also in Italy, Switzerland, Southern France, Slovenia, Croatia, Brazil, with the name polenta.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, DRC, Malawi, Botswana and South Africa, and in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria and Cote D'Ivoire. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods in the list.
Beer in Africa, especially lager, is produced commercially in most African countries, and indigenous people also make varieties of beer. Beer is served in various locales, from neighbourhood shebeens to upscale bars. Many countries have standardized beer bottle sizes, which are cleaned and re-used, so when buying beer at a store, people often must pay a deposit on the bottle and the price of the beer. An alternative to glass-bottle beers is local beer sold in tetra-pak style paper cartons.
Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian influences.
The cuisine of Botswana is unique but shares some characteristics with other cuisines of Southern Africa. Examples of Setswana food include pap, samp, vetkoek, bogobe and mophane worms. A food unique to Botswana is seswaa, salted mashed-up meat.
The Lugbara are a Central Sudanic ethnic group who live primarily in the West Nile region of Uganda, in the adjoining area of the Democratic Republic of the Congo (DRC) with a few living in South Sudan. They speak the Lugbara language, a Central Sudanic language similar to the language spoken by the Madi, with whom they also share many cultural similarities.
East African Breweries Limited, commonly referred to as EABL, is a Kenyan-based holding company that manufactures branded beer, spirits, and non-alcoholic beverages.
Waragi is a generic term in Uganda for domestic distilled beverages. Waragi is also given different names, depending on region of origin, the distillation process, or both. Waragi is known as a form of homemade Gin. The term "Waragi" is synonymous with locally distilled gin throughout Uganda. However, Uganda Waragi is a particular brand of industrially distilled gin produced by East African Breweries Limited. Other brands of distilled gin which are done by individuals at small scale are also available, but they are different from each other. The most common are: 1. "Kasese-Kasese" which was originally distilled in the district of Kasese in western Uganda and sold all over the country; 2. "Arege mogo" which first originated in Lira district in northern Uganda made and sold all over the country. These two brands "waragi" have different tastes and aromas. The distillation process in both cases produce highly distilled gin at the level produced industrially.
Pito is a type of beer made from fermented millet or sorghum in northern Ghana, parts of Nigeria, and other parts of West Africa. It is made by small (household-level) producers, and is typically served in a calabash outside the producer's home where benches are sometimes provided.
Millet beer, also known as Bantu beer, malwa, pombe "Tchouk" or opaque beer [बाजरा बियर in Hindi], is an alcoholic beverage made from malted millet that is common throughout Africa. Its production process varies across regions and in the southern parts of Africa is more commonly known as umqombothi. Millet beer varies in taste and alcoholic content between ethnic groups. It is served in calabash gourds.
Haitian cuisine consists of cooking traditions and practices from Haiti. It is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish and Arab influences. Haitian cuisine has some similarities with "criollo" cooking and similar to the rest of the Caribbean, but differs in several ways from its regional counterparts. Flavors are bold and spicy demonstrating African and French influences, with notable derivatives coming from native Taíno and Spanish techniques.
Banana beer is an alcoholic beverage made from fermentation of mashed bananas. Sorghum, millet or maize flour are added as a source of wild yeast.
Lugbara cuisine is one of the meals of East Africa and the ancient Lado Enclave. The Lugbara people of northwestern Uganda and northeastern DR Congo eat not only vegetable dishes, but also animals like goats, cows plus ope (guineafowls) and catch insects like onya for food which is called nyaka in the standard Lugbara language used in Arua. Cassava flour, sometimes mixed with millet or sorghum like posho or ugali, is the staple food and is called enya(sa) and accompanied with a range of soup dishes. Rice, yams, potatoes and matoke are also eaten. Below is a list of some of the Lugbara-styled delicacies found in West Nile Restaurants, Ariwara Town, Arua Park in Kampala and many homes or cafeterias that cherish traditional Lugbara cuisine.
Moke is a traditional beverage from Flores Island, Indonesia, which is made from fruits of the Borassus flabellifer and Arenga pinnata palm trees. This beverage has many names, including sopi and dewe, but it is most widely known as moke on Flores Island. Moke is considered to be a symbol of friendship and hospitality for the local people.
Burukutu is an alcoholic beverage, brewed from the grains of Guinea corn and millet. The alcoholic beverage is often produced in Tropical African countries such as Nigeria, Togo, Kenya, Ethiopia and Burundi as one of the major traditional and local alcoholic drinks. It is commonly consumed in Northern Guinea savanna region of Nigeria, Ghana, Togo, and Republic of Benin.
Fura or doonu is a type of food originating from West Africa's Sahel region and that is popular among the Zarma-Songhai, Fulani and Hausa peoples of the Sahel. It is a millet dough ball, with "fura" meaning millet ball. It is also eaten in Niger and Ghana. Certainly, the making of the classic dish, fura da nono, represents such a blending of food resources and styles of cuisine. This suggests that a transfer of the cuisine of fura served with sour ... The millet is ground into a powdered form, rolled and molded into balls, then mashed and mixed with Nono - a fermented milk. The combination of fura and nono is known as Fura Da Nono, a locally-made drink that contains carbohydrate and fiber. The fura food and the fura da nono drink are popular in Northern Nigeria. They are served on special occasions and as a meal in the afternoon.
Zambian cuisine offers a range of dishes, which primarily features nshima, a staple thick porridge crafted from maize flour, locally known as mealie meal. Nshima itself is quite plain, but it is typically accompanied by an array of traditional Zambian side dishes that introduce a spectrum of flavors to the meal.