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Soft drinks from Uganda
Ekitiribita is the unmalted member of the Ugandan obushera drinks. Unmalted millet flour and water are left to ferment naturally, with no malt added. Without malt sugars and enzymes it sours slowly, reaching only about pH 4.4 after four days.
| Unmalted millet flourAbout 1.5 kg per 20 L batch | Mixed with water[mukisa2012aj] |
| Water | Made up to a 20 L batch[mukisa2012aj] |
| Starter | spontaneous |
Total time across the recorded steps: 4 days
What changes: Unmalted millet flour is stirred into water
Output: flour and water mix.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ekitiribita is the unmalted member of the Ugandan obushera drinks. Unmalted millet flour and water are left to ferment naturally, with no malt added. Without malt sugars and enzymes it sours slowly, reaching only about pH 4.4 after four days. Made in 3 steps over 4 days. The longest step, ferment slowly, takes 4 days (Mukisa I.M 2012).
| Main step | 4 daysReported[mukisa2012aj] | Ferment slowly |
|---|---|---|
| Acidity | pH 6 → 4.42Measured[mukisa2012aj] | Ferment slowly |
Ekitiribita has no malt, so it lacks malt sugars and the enzymes that break down starch. It sours slowly to about pH 4.4 in four days, where malted obutoko and obuteire reach pH 3.5–4.0 in one to two days.
Do not use this page as a recipe for feeding a baby. Mukisa et al. (2012, AJFAND), the study that describes the drink, call it rather unsatisfactory and unsafe for infant feeding. It sours slowly, reaches only about pH 4.4 where pH 3.5–4.0 is wanted to hold back pathogens, and is not heated before drinking, so it can pass on harmful microbes, especially if made unhygienically. It is also too thin to give a weaning child enough nutrients and energy. Slow acidification leaves the drink above pH 4.5 for longer than malted obushera; in the Mbarara survey ekitiribita had the highest median total viable count of the obushera types sold.
Every number is labelled with how it is known. How this atlas is made
Mukisa et al. (2012) describe ekitiribita as one of four distinct types of obushera and note that, although obushera production was becoming commercialised in urban areas, the process was still largely an unoptimised artisanal craft that relied on chance fermentation.
