Flour made from freshly germinated millet is then mixed into it. This sweetens the porridge and also lowers its viscosity. Bushera can be kept for three to four days before it starts to ferment. Ultimately it will become a strongly alcoholic drink. Eggum et al., 1983.
Fermented porridge is made in several regions in Africa.
Changes occur during fermentation that are the result of the activity of microorganisms bacteria, yeasts and moulds. Fermentation processes have evolved largely as a result of practical needs. The palatability and the texture of foods can be changed and their shelf-life can often be improved by fermenting them. In eastern Africa, a suspension of maize, millet, sorghum or cassava flour in water is fermented before or after cooking to make a thin porridge. Fermented porridges are variously thought to promote lactation and to be unsuitable for young children.