Enturire
Traditional alcoholic drink
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Ingredients and traditional production
Enturire is made from sorghum, the primary ingredient, and honey, used to sweeten the drink.[5]
Enturire is traditionally prepared by soaking sorghum in water for at least 24 hours and later mixed with ash and left for 3 days. It is thereafter dried to black sweet sorghum, then ground to form flour. The flour is mixed with water to make bushera which is left to undergo fermentation for 3 days and later mixed with unfiltered honey which is mixed with omuramba and left to stay for 3–5 days before it's ready for human consumption.[2][3]
Enturire after brewing can be consumed up to two months after making.[3]