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Tonto is Uganda’s traditional banana beer, made from the juice of special beer bananas mixed with roasted sorghum flour and left to ferment for a day or two. It is cloudy, slightly sour and mildly alcoholic, and has long been shared at weddings, funerals, introductions and gatherings, especially in Buganda and the south-west. Before fermentation, the sweet juice, called mubisi, is drunk as a non-alcoholic drink. Here is how it is made and where visitors can try it.
How tonto is made
Ripening beer bananas, a different type from matoke or sweet bananas, are kept warm, often in a pit or wrapped in leaves, until they soften. They are peeled and kneaded with a handful of grass in a wooden trough or dugout to squeeze out the juice, which is filtered to give mubisi. Roasted sorghum flour is stirred in, and the mixture is covered and left to ferment for one to three days, becoming tonto. It is best drunk fresh, as it sours quickly.
Tonto in Ugandan culture
Sharing tonto has traditionally been a sign of hospitality and community. Guests at ceremonies may drink from a common pot through long straws, and gourds of beer are given as gifts at marriage introductions and other occasions. Among the Bakiga of Kigezi, a sorghum beer called obushera or omuramba plays a similar role. Tonto can also be distilled into waragi, the local spirit. See our guides to waragi and Bakiga culture.
Where to try it
Tonto is mainly found in villages rather than bars. The easiest way for visitors to see it made is on a community walk, such as the Buhoma walk near Bwindi, where families demonstrate banana beer making and offer a taste. Fresh mubisi juice is a good option for non-drinkers. Hygiene varies, so try only a small amount if you are unsure. See our guide to the 3-day gorilla and cultural safari.
Bananas in Uganda
Uganda grows many banana varieties for different uses: matoke for cooking, gonja for roasting, sweet bananas for eating, and beer bananas for tonto. Bananas are central to the economy and culture of the central and western regions. See our guide to matoke. The gorilla permit costs US$800, or US$600 in April, May and November.
Frequently asked questions
A traditional Ugandan beer made from fermented banana juice and roasted sorghum.
Fresh, unfermented banana juice, drunk as a sweet soft drink.
No, it is mildly alcoholic, though strength varies with fermentation time.
On community walks, such as at Buhoma near Bwindi.
