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Jane, the owner of the Madiaba Busaa Club, is adding yeast to the fermenting Busaa at the Madiaba Busaa Club in a Nairobi slum on April 19, 2013. Jane has been brewing Busaa for 22 years. She opened the Madiaba Busaa Club in 1991. Busaa is a traditional fermented beer 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. Drinking is on the rise in Kenya, especially among young people. Photo by Benedicte Desrus