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Busaa, a traditional fermented beer, in its final stage of fermentation at Madiaba Busaa club in a Nairobi slum on April 14, 2013. Busaa is made by crudely fermenting maize, millet, sorghum or molasses. At Kshs 35 per liter it is much cheaper than a Kshs120 half-liter bottle of commercial beer. The local brew was legalised in 2010 and since then Busaa clubs have become increasingly popular in slums and rural areas. Drinking is on the rise in Kenya, especially among young people. Photo by Benedicte Desrus