Bushera is a traditional fermented drink that is commonly consumed in East African countries, particularly in Uganda, Rwanda, and Burundi. It is made from millet flour, sorghum flour, or a mixture of both, which is fermented using water and a starter culture of bacteria and yeast.

To make bushera, millet or sorghum flour is mixed with water to form a porridge-like mixture. The mixture is then left to ferment for several days, during which time the natural yeast and bacteria present in the environment convert the carbohydrates in the flour into alcohol and carbon dioxide, creating a slightly sour and fizzy drink.

Bushera is a nutritious drink that is rich in vitamins, minerals, and other beneficial compounds. It is a good source of carbohydrates, proteins, and probiotics, which are essential for maintaining a healthy digestive system. It is also low in fat and calories, making it a good alternative to sugary drinks.

In addition to its nutritional benefits, bushera is also culturally significant and is often served at social gatherings and celebrations. It is a refreshing drink that is enjoyed by people of all ages, and is often served chilled with a variety of foods, such as roasted meats, vegetables, and stews.

However, it is important to note that bushera is an alcoholic beverage, and therefore should be consumed in moderation. Additionally, those with gluten intolerance or celiac disease should avoid consuming bushera, as it is made from grains that contain gluten.