The fermented beverage of the Dowayo, an indigenous group in Cameroon, is made primarily from grains such as millet or sorghum. The process is simple: first, the grains are cooked, then cooled and mixed with water, sometimes with the addition of sprouted grains to initiate fermentation. The mixture is then left to ferment for one or two days until it develops a slightly acidic flavor. It is consumed fresh, especially at ceremonies and community gatherings. #fblifestyle #inspirationofafrica | Qui

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