becké

Becké refers to a variety of fermented beverages made from honey, typically found in parts of Africa. The exact ingredients and preparation methods can vary significantly by region and community, leading to distinct types of becké. Generally, the process involves fermenting honey with water, often incorporating other local ingredients such as fruits, spices, or grains to enhance flavor and complexity. Yeast, either naturally present in the honey or added deliberately, facilitates the fermentation process, converting sugars into alcohol.

The consumption of becké is often tied to cultural practices and social gatherings. It can be served during celebrations, religious ceremonies, or as a customary drink within families and villages. The alcohol content of becké can range from relatively low to quite strong, depending on the fermentation time and the specific recipe. While some forms of becké are enjoyed for their taste and the mild intoxicating effects, others are consumed for perceived medicinal or spiritual properties. Due to its artisanal production, becké is not typically mass-produced and is usually made in small batches for local consumption. Information on its specific history and widespread distribution is often passed down through oral traditions.