Fermented Sorghum Beer · Northern Brew
Bilibili
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A batch of bili-bili ferments in as little as two to four days, brewed almost entirely by women and served warm straight from clay pots.
Sorghum or millet grain is malted, ground, cooked into a porridge-like mash, then fermented in large clay pots for a few days. The result is a low-alcohol, tangy, cloudy beer poured from calabashes at gatherings across the North and Adamawa.
Why it's made this way: Brewing and selling bili-bili is a major source of income for women in northern Cameroon, and the drink is central to harvest festivals, naming ceremonies and communal celebrations among groups like the Tupuri.
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Part of World of Street Food — 3248 dishes from 118 countries.
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