A boozy banana drink in Uganda is under threat as authorities move to restrict home brewers
At least once a week, Girino Ndyanabo’s family converges around a pit in which bananas have been left to ripen. The sweet juice he presses out is filtered and sprinkled with grains of sorghum, which converts the juice into ethanol, and left to ferment for up to a day. The result is a beverage Ugandans call tonto, or tontomera, a word in the Luganda language that alludes to drinkers' poor coordination.