Bushera: The Traditional Bakiga Fermented Drink

Bushera is one of the most loved traditional drinks from Southwestern Uganda, especially among the Bakiga people. For many families in the Kigezi region—Kabale, Kisoro, Rukungiri, and Kanungu—Bushera is not just a drink but part of their daily life and culture. It is often the first thing visitors are offered when they enter a home, showing hospitality and warmth.

The journey of Bushera begins in the gardens. Sorghum is planted during the rainy seasons—around March for the first planting and late August for the second. When it ripens, families harvest, dry, and grind it into flour. This flour becomes the main ingredient for making different types of Bushera.

There are several varieties of this drink. The basic one, simply called Bushera or Butoka, is made from sorghum flour and sometimes mixed with millet. It is smooth, slightly thick, and refreshing. Another popular type is Enturire, which is Bushera sweetened with honey and allowed to ferment a bit longer. Enturire is usually served at special events like weddings and cultural gatherings. A stronger and more traditional type is Obwahangyezi, which ferments longer and has a richer taste and a bit more alcoholic. Each family or clan has its own way of preparing these drinks, making the experience different from home to home.

Many tribes in Southwestern Uganda prepare Bushera or variations of it. The Bakiga are the main custodians of the tradition, but the Bafumbira, Banyankore, and some Batwa communities also make their own versions. Each region adds a slightly different touch, whether in taste, thickness, or fermentation time.

Today, Bushera is no longer limited to Kigezi. It is widely recognized across Uganda. You can find it in supermarkets, local markets, restaurants, and on roadside stalls from Kampala to Gulu, Mbarara to Mbale. Some companies have even started packaging it for sale outside Uganda in countries like Rwanda, the Democratic Republic of Congo, and Tanzania.

Cultural events have also helped promote Bushera to a wider audience. Gatherings like Bakiga Nation and Oweitu Omuka, held in Kampala every year, bring together people from all walks of life to celebrate Bakiga culture. At these events, Bushera—especially Enturire—is one of the highlights. Visitors get a taste of authentic Ugandan tradition through food, dance, music, and storytelling.

For tourists, tasting Bushera is more than trying a drink—it is experiencing a part of Uganda’s identity. Whether enjoyed in a village homestead, at a cultural festival, or after a long day exploring the scenic hills of Kigezi, Bushera offers a simple but memorable connection to the people and traditions of Southwestern Uganda.

If you visit Uganda, don’t miss the chance to taste Bushera. It is a drink that carries history, community, and the flavor of a region known for its hospitality.