
Angola
Kissangua
Maize flour fermented lightly with water and sometimes pineapple skin into a cloudy, sour drink used in southern ceremonies as well as drunk cold.
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Angola
Maize flour fermented lightly with water and sometimes pineapple skin into a cloudy, sour drink used in southern ceremonies as well as drunk cold.

Angola
Palm sap tapped into a gourd and left to ferment through the day into a cloudy palm wine.

Angola
Honey fermented with water into a mead brewed in the central highlands.