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[[File:Chad 2019 Yao near lac Fitri millet DSC4727.jpg|thumb|Millet an ingredient of Kwete]] |
[[File:Chad 2019 Yao near lac Fitri millet DSC4727.jpg|thumb|Millet an ingredient of Kwete]] |
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[[File:Sorghum bicolor – geograph.org.uk – 1070429.jpg|thumb|Sorghum plant which makes Kwete]] |
[[File:Sorghum bicolor – geograph.org.uk – 1070429.jpg|thumb|Sorghum plant which makes Kwete]] |
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Also known as ”Kpete”, ”’Kwete”’ is the [[alcoholic beverage]] brewed particularly by the [[Lugbara people]] of [[Uganda]], |
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”. |
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In [[West Nile sub-region|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. |
In [[West Nile sub-region|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. |
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==Other producers== |
==Other producers== |
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Kwete is also produced in [[Kampala]] and the rest of Uganda. |
Kwete is also produced in [[Kampala]] and the rest of Uganda. quality Kwete is to light brown in a thick consistent sweet-sour taste. involves millet grains being soaked for 24 – 48 hours, for 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]]. [[Filtration|filtering]] a [[cloth]] a smooth drink. |
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The [[Pojulu people]] of [[South Sudan]] also sell an [[alcohol (drug)|alcohol]] by the same name and so do the [[Bukusu tribe]] of Kenya. |
The [[Pojulu people]] of [[South Sudan]] also sell an [[alcohol (drug)|alcohol]] by the same name and so do the [[Bukusu tribe]] of Kenya. |
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Latest revision as of 11:11, 14 December 2025
Ugandan traditional beer made using sorghum, millet and malt
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. High-quality Kwete is cream to light brown in color and has a thick, consistent sweet-sour taste. Its production involves millet grains being soaked for 24 – 48 hours, followed by germination 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. The final step involves filtering the mixture through a cloth to produce a smooth, uniformly colored drink.
The Pojulu people of South Sudan also sell an alcohol by the same name and so do the Bukusu tribe of Kenya.
