MADIABA BUSAA CLUB
Busaa, a local Kenyan beer, is sold at hundreds of tiny bars throughout slums in the capital. At 80 cents, each large margarine tub of the murky brew - only recently legalised by the Kenyan government - is all the rage amid those looking for cheap comfort. Rapid urbanisation in East Africa’s cultural and business capital has spurred a surge in makeshift watering holes for the demand of the most traditional of brews.
Fermented in PVC vats - formerly homes to gallons of hydrochloric acid - the production of busaa - is something of an art. Sacks of maize meal raked over hot coals, combined with local yeast, cold water and patience: the process for this particular variety, proudly mastered by the Luya tribe, so they say.
Text by Nastasya Tay
