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It is placed in a large earthen pot and allowed to remain there for about five days to ferment, after which the liquor is strained off. Ka'iad hiar is said to be stronger than ka'iad um. The former is used frequently by distillers of country spirit for mixing with the wort so as to set up fermentation.
The flesh of the sow is sang to the 'dkhar clan, although that of the male pig may be eaten. Drink. Both of these are made from rice and, in some places, from millet, and the root of a plant called u khawiang. Ka'iad hiar is made by boiling the rice or millet. After this it is placed in a basket, which is put in a wooden bowl.
The basket is covered tightly with a cloth so as to be air-tight, and it is allowed to remain in this condition for a couple of days, during which time the liquor has oozed out into the bowl. To make ka'iad um the material, the rice or millet from which the ka'iad hiar was brewed, is made use of.
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