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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.

Uganda

Ripe bananas ripened in a pit, pressed with spear grass and fermented with roasted sorghum into a cloudy, sour, low-alcohol beer.

Kenya

A Kenyan fermented porridge from millet, sorghum, or maize flour, a daily and breakfast classic

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