Ingredients.
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Maize flour 50 kg(Please don’t buy the packed ones, buy maize and ground it yourself). -
Sugar 10 kg(You can also use Molases). -
Fermented millet flour-2kg.
Process
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Ferment the maize flour for 3 days, make sure this is done in a clean environment. -
Fry the fermented floor until it breaks down t small pieces not bigger than a maize grain and it turns brown in color. -
Spread it outside where there is fresh air to let it cool off for 2 to 3 hours. -
Mix the fried fermented flour with water to the texture of porridge that can be consumed by a baby. And keep it in a room with proper ventilation. -
On the first day, add 1 kg of fermented millet floor and stir the mixture properly (Please don’t use your hand, use a clean wooden stick, preferably a clean mwiko). Repeat the stirring after every 12 hours. After 48 hours add the remaining 1 kg of fermented millet flour with the sugar and stir the mixture. After another 24 hours this will be alcohol already but in form of busa. -
Have one large clay pot that can hold at least 30 litres of water, two large Sufurias that can fit on the top of the pot without falling inside, one small sufuria that can easily fit in the large sufurias, fresh cowdung, blanket rugs and firewood. Make a round hole in one of the large sufurias that would allow it to hold the small sufuria without falling through. From the inside of the other large Sufuria hit it until it makes a cone shape from the outside. -
Sieve the busa using a piece of cloth or a clean sack(like those used for packing fertilizer) into the pot, 20 litres at a time. You can add some clean water to make it easy for you to sieve. Place the large sufuria with a hole at the bottom on the pot and seal the outside where the sufuria and the pot join with fresh cow dung to make it airtight. Place the small sufuria inside the large sufuria and the large sufuria to be on top. Seal the joint between the large sufurias with wet blanket rugs in a way that not much air escapes in between. Fill the sufuria on top with water and start boiling. It takes a while for the water on the top Sufuria to boil, empty it and refill with cold water every time it boils. The third time it boils, remove the sufuria and you will have about 5 litres of pure chang’a on the small sufuria. It is very flammable so remove carefully and pour in a jerican and let it cool naturally. Never try to consume it while it is still hot. Repeat this process until you have used all the busa. The 50kg maize should give you atleast 20 litres of pure chang’a. This chang’a in terms of quality you can compare it with John Walker Black Label.
The final set up should look like this
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