~162 cal · 4g protein · 34g carbs · 1g fat (estimated, per serving)
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Cup of pale fermented millet drink
🇺🇬 Kampala
Bushera is the everyday drink of western Uganda, made from sprouted millet or sorghum flour cooked into a thin gruel and left to ferment. Drunk fresh and sweet or aged a day for a pleasant sourness, it is a nourishing staple offered to guests and children alike.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1 cup millet flour
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1/4 cup sorghum flour
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8 cups water
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1/4 cup sugar, to taste
Instructions
1
Whisk the millet and sorghum flours into 2 cups cold water to a smooth, lump-free slurry.
2
Bring the remaining water to a boil, stir in the slurry, and simmer 15 minutes into a thin gruel.
3
Cool to lukewarm, then cover and leave to ferment 12–24 hours for a gentle tang (or drink fresh).
4
Sweeten to taste, thin with water to a drinkable consistency, and serve warm or cool.
Western Ugandan home tradition.
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🌏 While it simmers — know your destination
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Kampala. Where the Rolex — rolled eggs, not the watch — rules the street.
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Uganda. The pearl of Africa, where breakfast rolls itself up.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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