Changaa is a traditional strong Kenyan spirit made by fermenting and distilling grains like millet, corn, and sorghum. It typically has an alcohol content between 50-60%.
How it is made
Changaa is produced through fermentation and distillation of millet, corn, and sorghum grains. The name literally translates to 'kill me quickly' in Swahili.
History
Production of changaa in Kenya was banned until 2010, when the government legalized it to reduce profits from establishments adding toxic chemicals to beer. The law requires changaa to be sold in glass bottles with health warning labels.
How it is served
Changaa is typically served neat and is favored for its affordability and high alcohol content. It is sometimes consumed with food but is primarily known as a standalone strong spirit.
Adapted from the Russian Wikipedia article Чангаа, available under CC BY-SA 4.0.