Kihlése

Kihlése is a traditional fermented beverage originating from Madagascar. It is primarily made from fermented rice, although other grains or starches can also be used. The fermentation process typically involves adding a starter culture, often made from specific yeast and bacteria strains, to cooked rice. This mixture is then allowed to ferment for a period ranging from a few days to several weeks, depending on the desired strength and flavor.

The resulting beverage is usually cloudy and has a slightly sweet and sour taste, with an alcoholic content that can vary significantly. Kihlése is often consumed during social gatherings and traditional ceremonies in Madagascar. Its preparation and consumption are deeply embedded in Malagasy culture. The specific methods of preparation, ingredients, and names can vary between different regions and ethnic groups within Madagascar. It is sometimes referred to by regional names, reflecting the diverse culinary traditions of the island. The drink is considered a staple in many rural communities and is a symbol of hospitality and celebration.