Africans definitely love their beers and this can never be overestimated. Arguably the most widely consumed alcoholic beverage across the continent, each country has its own unique and national favourite.
Even though the most consumed beers within the continent are the ones from the popular breweries, the indigenously brewed ones still remain at heart.
Today, Oh Afrika shares with you some local African beers that are still being widely consumed till date.
Scroll through to take a look:
Mostly consumed in South Africa, Umqombothi is made with maize/corn, maize malt, sorghum malt, yeast and water. The beer is so popular legendary South African singer Yvonne Chaka Chaka made a song about it.
Initially brewed locally, cassava beer is now being produced by popular breweries in Africa due to its popularity and affordability.
This is an East African staple. In Uganda and Rwanda, the thick, yellowish-brown liquid, with a strong alcohol flavour, has been a traditional drink for millions of people during occasions like weddings, cultural rituals, Christmas, among others.
The basic process of making banana beer begins by leaving unpeeled bananas in a pit for some days to ripen.
One then takes the meat from the skin, after which it is kneaded, juiced, filtered, and diluted. Yeast is added in the form of sorghum, millet, or maize grains.
After this process of fermentation is done, the banana beer is ready.
Mostly consumed in Ghana and some West African counties, pito is made with Guinea Corn. It is almost always served in a calabash.
Commercially known as Chibuku, this beer is widely consumed across various African countries and this is largely as a result of its affordability as compared to bottled beers.
Also known as Bantu beer, malwa, pombe or opaque beer, this widely consumed alcoholic beverage is made with malted millet. Just like pito, it is almost always served in a calabash.