INGREDIENTS AND EQUIPMENT
20 kg milled maize
2 kg germinated millet malt (kimera)
Large open metal pan for frying
Fermentation drums (similar to jet-fuel drums)
Sieving cloth
METHOD
A Preparing the matzo (the substrate)
Mix the maize meal with water to make a paste. The water used is about 45 per cent on a weight for weight basis. Place the paste in a container and allow to ferment at about 25°C (or room temperature in the tropics) for about 7-8 days. Fry the fermented product on an open charcoal fire for about 30 minutes. During this period the desirable alcoholic flavour and brown colour develops.
B Preparation of kimera (millet malt)
The millet grains are soaked in water and then placed in open pans which are well ventilated and allowed to germinate. This stage lasts for 7 days. The germinated millet malt is then dried in the sun and is now called kimera. The kimera is then coarsely ground, either manually between two stones or by the use of a hammer-mill.
C Fermentation
The dried kimera is then mixed with the fermented roasted maize from A at the rate of 2kg kimera to 20 kg of maize. This is then thoroughly mixed. Place the mixture in large open drums and add water to a ratio of one part of water to three parts of solids. The slurry is allowed to ferment for 2 days at about 25°C (or room temperature in the tropics). The product is then sieved through a cloth (similar to cheese cloth). The filtrate obtained is the busaa which may be served hot or cold.
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(Source – Food Chain)