Traditional Drinks
Obushera
Uganda
Sorghum or millet flour cooked and left to sour for a day or two into a thick, tangy drink taken as breakfast or a snack.
Original eatfuls sticker artwork
What it is
A closer look at Obushera.
Sorghum or millet flour cooked and left to sour for a day or two into a thick, tangy drink taken as breakfast or a snack.
What to look for
Know it when you find it.
Served cold in the west and warm in the north, sweetened or not. Thick enough that it is nearly a meal.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Obushera.
Keep exploring
If this caught your eye…
India
Aam Panna
आम पanna
A cooling summer drink made from raw mangoes, sugar, and spices. It is green, tangy, and refreshing.
Benin
Adoyo
A sweet drink from fermented corn water (ogui) with lemon and lemongrass; low alcohol (1-2%); a refreshing Beninese beverage; served cold.
Dominican Republic
Agua de Pana
A Dominican drink of breadfruit (pana) boiled and blended with milk, sugar, and cinnamon, served cold. A rich, tropical, starchy beverage, especially in the Cibao.
Colombia
Agua de Panela
A Colombian drink of panela dissolved in water, served hot with cheese and bread for breakfast in the highlands. The everyday Andean beverage.
Limón, Costa Rica
Agua de Sapo
Caribbean drink with panela (unrefined sugar), ginger, and lime, called 'toad water' for its color, refreshing and spicy.
Lithuania
Poppy-Seed Milk
Aguonų pienas
Poppy-seed "milk" served with kuciukai at Kūčios.
Benin
Akpan
A fermented maize drink with a yogurt-like consistency; white and slightly acidic; a ceremonial drink; sometimes called 'Beninese yogurt'; sold in bags at markets.
Argentina
Aloja
A fermented drink from Santiago del Estero and the Chaco, made from carob (algarroba) pods and water. A pre-Hispanic, mildly alcoholic drink of the dry northwest.