Burundian honey wine — amber, strong and sweet — poured at ceremonies and presented during dowry negotiations. Wild honey from the hives of the Kibira forest was a tribute good under the monarchy, and ubuki kept that weight.
Fermenting alcohol at home is licensed or restricted in most of the atlas’s readership, and this one depends on unpasteurised forest honey carrying its own live yeasts.
What goes into it
- wild honey
- water
How it is made
Honey is diluted with water to a strength the yeast can work in and left in a covered vessel, where wild yeasts already present in raw honey ferment it over one to several weeks. There is nothing else in it; the whole character comes from the forest honey.
How long it takes: one to several weeks
How it is eaten
Poured at ceremonies, dowry negotiations and to honour guests.
History
Wild honey from Kibira forest hives was a tribute good under the monarchy; fermented ubuki is still presented at dowry negotiations.
Frequently asked questions
What is Ubuki?
Ubuki is a wine & spirit from Burundi: fermented honey wine, amber and strong, poured at ceremonies. Wild honey from Kibira forest hives was a tribute good under the monarchy; fermented ubuki is still presented at dowry negotiations.
How is Ubuki made?
Honey is diluted with water to a strength the yeast can work in and left in a covered vessel, where wild yeasts already present in raw honey ferment it over one to several weeks. There is nothing else in it; the whole character comes from the forest honey. It takes one to several weeks.
Can I make Ubuki at home?
No, and the atlas gives no method for it. Fermenting alcohol at home is licensed or restricted in most of the atlas’s readership, and this one depends on unpasteurised forest honey carrying its own live yeasts.
What goes into Ubuki?
Wild honey, water.
How is Ubuki eaten?
Poured at ceremonies, dowry negotiations and to honour guests.
