Kwani hii nayo ni habari na siyo kwamba ndiyo imewasomesha bali ndicho kinywa kikuu cha Wanakagera. Umenitamanisha maana siku nyingi sijaonja rubisi.
Kilichowasomesha wahaya
Kilichowasomesha wahaya
- Thread starter Ta Muganyizi
- Start date
Leak
Platinum Member
- Feb 22, 2012
- 52,939
- 43,569
hahahaha obashule.
multmandalin
JF-Expert Member
- Sep 8, 2012
- 2,034
- 583
Mi niliwahi kuwaambia hadi dogo wa siku mbili anagonga kama 5ml hivi kuzinduwa alimentary canal, nyamahanga wakaja juu hao!
Ukiwaona prof Mukandara, Baregu, akina Rwaitama, na wengine wengi wamesomeshwa na hii kitu..........hamna ubishi sio kashfa lakini ukweli ndo huo hii imepeleka watu mbali sana
Maandalizi ya kilichosomesha watu
Baadae tuna under go fractional distillation. Jamani mkiona watu wanakmaakubaki kwenye nyadhifa zao mjue hawataki kurudi walikotoka. Kwa hii kitu watu tumechanja sana kuni.............watu ni ma prof..........lakini hii kitu ndo imewasogeza. Leo hii kuna ugomvi meya na Amani wala hawaingilii kati........wamebana hukohuko hawataki tuadvance hata kidogo.
Jioni njema..............kuna watu wakubwa sana humu wanachangia JF mada mbalimbali lakini biography yao wamesomeshwa na hii kitu.
Mbakasinge Tata!
Low alcohol content fermented beverages are thoroughly enmeshed in the social and economic spheres of life among most peoples of Sub-Saharan Africa. And so are commercial and cosmological areas. The traditional role of low-alcohol content fermented beverages among the people of Sub-Saharan Africa has often been characterised as one of integration, marked by the relative absence of culturally, recognised social and physical problems.
The traditional fermented beverage of the people from interlacustrine region which include Nyambo, Haya, Nyankole Baganda Nyarwanda Rundi is a banana-sorghum wine that they refer to as beer in English and pombe in Kiswahili.
In Luhaya or Lunyambo, banana beer is called "rubisi raw or unripe or amarwa which is also employed as a general term for all alcoholic beverages. Alcoholic beverages are thoroughly enmeshed in Haya or Nyambo perception of health maintenance, illness and healing. Traditionally, banana beer is one of the first substances (sometimes mixed with various herbal medicines) given to a mother and her baby after birth to increase their strength.
According to folk knowledge, drinking small quantities of banana gin can improve the appetite and can help relieve stomach aches. In addition, small doses of gin may be given to infants and children to kill worms (ebijoka) that are believed to live in the stomach and cause health problems, including malaria.
Therefore, it is believed that by drinking alcohol in moderation, one can lower the likelihood of a malaria attack. This is in accordance to a study Symbolic Mediation and Commoditization, A Critical Examination of Alcohol Use Among the people from Kagera. The study which has been cleared by the Tanzania Commission for Science and Technology (COSTECH), was conducted by Robert Carlson.
Carlson is the Director of Ethnography on the Dayton Colombus AIDS prevention research project, School of Medicine, Wright State University in the United States of America.
According to the study, the consumption of banana beer is considered an essential feature of the diet. Moreover, the consumption of banana beer is believed to contribute to a person's strength generally including the strength of one's blood. Bananas beer serves as an apt mediator because its controlled
consumption suggests the subjective wholeness of a human being both the valued quality of self-control and its opposite. The study says that the most conspicuous context in which the symbolic mediating role of banana beer is replicated is in offerings to the ancestors. If a father and son live near one another, a man will commonly present his father with a calabash of beer whenever he prepares it. If a man's father had died, he may present his ancestors with beer by placing a calabash at the altar in the traditional house, thereby conjoining symbolically the domains of the living and the dead. If a man lives in a Western style house, he may put the beer in a corner that symbolizes the traditional altar. "If a man does not make offerings to his ancestors, no other alcoholic beverage may be substituted because the ancestors knew only banana beer in the past, "explains the study, warning that banana gin cannot be used as a substitute because it is described as foreign.
Haya or Nyambo traditions maintain that to use banana beer properly means to refresh oneself okwehoreleza or to quench a thirst (okutamba eiliho) or to be happy and hilarious. The goal of consumption is not to become either slightly drunk or very drunk. Rather, the study says that one should drink to refresh oneself and to feel high. The Haya or Nyambo do not perceive intoxication as a means of communication with spirits or ancestors and it is an extreme insult to tell someone "watamila", you're drunk. The study says that the crucial factor demarcating the valued state of slightly altered perception and drunkenness is control of the self. To maintain self-control is a highly valued virtue, the study says. As for the economic importance, banana beer and banana gin have resulted in many people turning to laziness because of drinking and not taking time to cultivate. People say the idlest citizens (abanafu) live by banana gin. At the same time, people feel banana gin is more productive and brings quick profit because crop harvesting is slow and brings a lower profit. Rural areas are perceived as places where bananan beer and even banana gin are not adversely affected by commoditization.
In urban contexts, both banana beer and banana gin (Enkonyagi or enguli) were commonly said to be watered down to increase profits. In case of banana beer for the market care is not always taken to make certain that the proper amount of bananas and sorghum are used, resulting in poor quality taste. Banana beer is normally produced with bananas of a particular type embiile/enkundi that differ from the staple cooking banana (ekitoke). Unlike grain-based African beers, banana beer is never cooked. Bananas for beer production are ripened artificially either by hanging them above the hearth (aharutala) or by burying them in a pit for several days to transform starches into fermentable sugars the process called kwalika.
After the bananas have ripened, they are placed in a dug-out wooden (obwato) through either peeled or unpeeled and mashed by stomping. Type grasses (orushojo) are added to aid the breakdown of the bananas. After impurities are removed through the use of grass filters, enough water is added to equal the amount of juice (omulamba) obtained. Dried sorghum (omugusa) is added to the mixture, the trough is covered with banana leaves and the mixture is allowed to ferment for at least 24 hours. Among these tribes, men are responsible for producing banana beer. Although women and children may assist in various phases of production, such as collecting grass or water, women are not allowed to crush the bananas because the work is said to be particularly arduous and because the brew could be contaminated if a woman is menstruating.
The traditional fermented beverage of the people from interlacustrine region which include Nyambo, Haya, Nyankole Baganda Nyarwanda Rundi is a banana-sorghum wine that they refer to as beer in English and pombe in Kiswahili.
In Luhaya or Lunyambo, banana beer is called "rubisi raw or unripe or amarwa which is also employed as a general term for all alcoholic beverages. Alcoholic beverages are thoroughly enmeshed in Haya or Nyambo perception of health maintenance, illness and healing. Traditionally, banana beer is one of the first substances (sometimes mixed with various herbal medicines) given to a mother and her baby after birth to increase their strength.
According to folk knowledge, drinking small quantities of banana gin can improve the appetite and can help relieve stomach aches. In addition, small doses of gin may be given to infants and children to kill worms (ebijoka) that are believed to live in the stomach and cause health problems, including malaria.
Therefore, it is believed that by drinking alcohol in moderation, one can lower the likelihood of a malaria attack. This is in accordance to a study Symbolic Mediation and Commoditization, A Critical Examination of Alcohol Use Among the people from Kagera. The study which has been cleared by the Tanzania Commission for Science and Technology (COSTECH), was conducted by Robert Carlson.
Carlson is the Director of Ethnography on the Dayton Colombus AIDS prevention research project, School of Medicine, Wright State University in the United States of America.
According to the study, the consumption of banana beer is considered an essential feature of the diet. Moreover, the consumption of banana beer is believed to contribute to a person's strength generally including the strength of one's blood. Bananas beer serves as an apt mediator because its controlled
consumption suggests the subjective wholeness of a human being both the valued quality of self-control and its opposite. The study says that the most conspicuous context in which the symbolic mediating role of banana beer is replicated is in offerings to the ancestors. If a father and son live near one another, a man will commonly present his father with a calabash of beer whenever he prepares it. If a man's father had died, he may present his ancestors with beer by placing a calabash at the altar in the traditional house, thereby conjoining symbolically the domains of the living and the dead. If a man lives in a Western style house, he may put the beer in a corner that symbolizes the traditional altar. "If a man does not make offerings to his ancestors, no other alcoholic beverage may be substituted because the ancestors knew only banana beer in the past, "explains the study, warning that banana gin cannot be used as a substitute because it is described as foreign.
Haya or Nyambo traditions maintain that to use banana beer properly means to refresh oneself okwehoreleza or to quench a thirst (okutamba eiliho) or to be happy and hilarious. The goal of consumption is not to become either slightly drunk or very drunk. Rather, the study says that one should drink to refresh oneself and to feel high. The Haya or Nyambo do not perceive intoxication as a means of communication with spirits or ancestors and it is an extreme insult to tell someone "watamila", you're drunk. The study says that the crucial factor demarcating the valued state of slightly altered perception and drunkenness is control of the self. To maintain self-control is a highly valued virtue, the study says. As for the economic importance, banana beer and banana gin have resulted in many people turning to laziness because of drinking and not taking time to cultivate. People say the idlest citizens (abanafu) live by banana gin. At the same time, people feel banana gin is more productive and brings quick profit because crop harvesting is slow and brings a lower profit. Rural areas are perceived as places where bananan beer and even banana gin are not adversely affected by commoditization.
In urban contexts, both banana beer and banana gin (Enkonyagi or enguli) were commonly said to be watered down to increase profits. In case of banana beer for the market care is not always taken to make certain that the proper amount of bananas and sorghum are used, resulting in poor quality taste. Banana beer is normally produced with bananas of a particular type embiile/enkundi that differ from the staple cooking banana (ekitoke). Unlike grain-based African beers, banana beer is never cooked. Bananas for beer production are ripened artificially either by hanging them above the hearth (aharutala) or by burying them in a pit for several days to transform starches into fermentable sugars the process called kwalika.
After the bananas have ripened, they are placed in a dug-out wooden (obwato) through either peeled or unpeeled and mashed by stomping. Type grasses (orushojo) are added to aid the breakdown of the bananas. After impurities are removed through the use of grass filters, enough water is added to equal the amount of juice (omulamba) obtained. Dried sorghum (omugusa) is added to the mixture, the trough is covered with banana leaves and the mixture is allowed to ferment for at least 24 hours. Among these tribes, men are responsible for producing banana beer. Although women and children may assist in various phases of production, such as collecting grass or water, women are not allowed to crush the bananas because the work is said to be particularly arduous and because the brew could be contaminated if a woman is menstruating.
Mwana Mtoka Pabaya
JF-Expert Member
- Apr 22, 2012
- 15,117
- 16,500
Iwe, amahela aganaguza rubisi byaitu onyuma yo mti tugabiike omubenki ki?
Jile79
JF-Expert Member
- May 28, 2009
- 17,668
- 13,271
Nasikia hata katerelo imewasaidia sana
PrN-kazi
JF-Expert Member
- Feb 5, 2011
- 2,900
- 445
....maeneo mengine juu ya sehemu hii inapotengenezewa hasa kwa hatua za mwisho tunapaita ''A-kilombe'' au ''A-kibila''.
KIGENE
JF-Expert Member
- Jan 22, 2011
- 1,551
- 813
Kiinglishi si hiyo tu hata wewe ukilegeza meno na kukaza ulimi kinaporomoka tu
Leonard Robert
JF-Expert Member
- Apr 22, 2011
- 11,138
- 7,398
niko katulezile akakonyagi..ata Masilingi na mbwembwe zake..alitamka wazi kakonyagi kameshikilia uchumi wa wengi
Niwemugizi
JF-Expert Member
- Oct 15, 2012
- 902
- 462
Hiyo ilikuwa inachangia tu lakini kilichowatoa Wahaya ni Kahawa yao iliyo bora na walikuwa wajanja wa kuanzisha vyama vya ushirika mapema siyo kama mikoa mingine.Pia kahawa yao walivoona enzi za mwalimu haiuziki wakawa wanaendazao kuiuza Uganda
jMali
JF-Expert Member
- Nov 9, 2010
- 8,412
- 5,012
Mmeshaanza kututenga lugha ya Taifa hamuijui?
Wij
JF-Expert Member
- Jun 11, 2011
- 478
- 142
teh x100!
Ndio maana nchi jirani ya Uganda wao ni kinywaji cha kawaida kabisa, cha muhimu tu uwe umepata shibe ya nguvu.
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