Juu hi Gover ya uhuru imeamua tusote kabisa, weekend tuliboeka tukaamua kupika changaa. A company called SHL located hapo Munyu road are selling distillers at 2k. BOSS!! Karibu tupoteze macho weekend. Ndio hii recipe
INGREDIENTS:
[ul]
[li]90 kg of maize flour[/li][li]90 kg of millet flour[/li][li]200 L of water[/li][li]1 giant pan (at least[/li][li]3 feet in diameter)[/li][li]1 spade[/li][li]1 enormous plastic barrel[/li][li]20 kg of brown sugar[/li][li]Lots of firewood[/li][li]40 L cauldrons[/li][li]50 kg of white sugar[/li][li]2 aluminum pots (one 10 L and one 15 L) per cauldron. The pots must fit in the mouth of your cauldron, one on top of the other.[/li][li]Banana leaves[/li][li]5 L and 25 L plastic jugs for water and chang’aa[/li][/ul]
INSTRUCTIONS
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Mix one full bag of maize flour and one full bag of millet flour. Add 20 L of water. Mix the maize and millet flour into the water until it thickens. Scoop the paste out and put in the pan, and use the spade to flip and push the mixture across the pan to bake and dry it. It should have the consistency of really thick mashed potatoes and be cooked until it’s a burned brown color.
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Take the remaining 180 L of water and pour it into the giant barrel. Move the millet/maize mix from the pan to the barrel of water. Next, add all 20 kg of brown sugar and stir. Make sure everything is under the water and perfectly mixed.
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Seal the barrel and store it (usually in holes or shacks due to police harassment). Let it ferment for five days.
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After five days, ignite fires under the cauldrons. The fermented mixture (kangara) can technically be ingested now, but it will probably kill you. Now it’s time to distill.
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Take the kangara and add white sugar.
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Divide the mixture into the giant black pots/cauldrons. Place the empty 10 L pot in the neck of the cauldron; this will catch the chang’aa. Put the 15 L second pot, filled with water, on top of the first pot to prevent the alcohol vapor from escaping. Then seal the entire thing with banana leaves.
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When the water in the 15 L pot is heated, pour it into a waiting plastic jug for home use (laundry and showers). Refill the top pot every hour, and cook the whole thing for three hours.
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After three hours, empty the bottom pot. If done correctly, you should now have 10 L of quality chang’aa! The kangara can be reused two to three times by letting it stand for three days and adding more sugar. Its alcohol content is 70–90 percent, depending on the cook and recipe, so invite a few of your hard-drinking friends over, serve them a few rounds of banana beer, and show them that they know absolute
