HOME MADE LIQUOR IN BOTSWANA MaungoRamontshonyana & Audrey Ntusa
Home made brews are the most common type of alcohol in rural areas in Botswana as they are readily available and cheap. • In recent years more types of home brewed beer have emerged causing concern as they are no regulations as to which ingredients to incorporate into such mixtures
TYPES • Bojalwa (sorghum beer) and Khadi are both home brewed beer-like drinks that vary greatly in terms of taste, consistency and alcohol content depending on availability of ingredients and methods of fermentation. • Khadi (designer alcohol) is often brewed to consumer need and taste • Basic ingredients include: wild berries, wild pumpkin and oranges
Yeast ,black tobacco and other unspecified substances are sometimes added to Khadi to give it strength-in some instances car battery acid is added. • Khadi has a higher alcohol content than bojwala and has often been the particular subject of proclamations and laws throughout Botswana legislative history.
Other local home made brews include: -tho-tho-thowhich is made from a sorghum concoction and can have alcohol of over 80% by volume - Olalafa -Laelammago -Motse o tenggodimo
It should be noted that one of the problems with home brews is that there is no quality control in their preparation and no way of ascertaining their true alcohol content or asserting the true alcohol consumption of an individual drinking these brews over a period of time.
EFFECTS • Habitual drinkers suffer from: • Self neglect (poor personal hygiene) • Malnutrition due to tendency to “forget” to eat when drinking • Weight loss with more serious cases developing symptoms of alcohol psychosis
REFERENCES • http://www.who.int/substance_abuse/publications/en/botswana.pdf • http://www.greenfacts.org/en/alcohol/toolboxes/24-local-bev-case05-botswana.htm • http://www.thevoicebw.com/2010/07/02/kgosi-mathiba-threatens-to-jail-khadi-brewers/