History
Buza came to Białystok from the Balkans. It was first fashionable in 1912–1915, returned to the market after the war, and in the 1930s it was sold in the city in bottles with swing-top closures. The name supposedly comes from the way the drink gently “buzzes” from the yeast. In 2017 Białystok's buza won the “Our Culinary Heritage” competition, and it has been on the list since 2018.
Recipe
Home-made buza from millet
Ingredients
- 150 g millet
- 3 l water
- 250 g sugar
- juice and zest of 1 lemon
- a handful of raisins
- 5 g fresh yeast
Method
- Rinse the millet with hot water. Cook it in 1.5 l of water for about 20 minutes, until it falls apart.
- Rub the millet through a sieve or blend, then add the rest of the water. Add the sugar, lemon juice and zest.
- When the liquid is lukewarm, add the yeast and raisins. Cover with a cloth.
- Leave for 12–24 hours at room temperature, until it begins to fizz lightly.
- Strain, pour into bottles and chill. Drink within 2–3 days.
Where to taste and buy
Today you can find buza in some Białystok eateries and at city festivals. It is worth asking on the spot, as it can be seasonal.
Description based on the entry in the Ministry of Agriculture's List of Traditional Products. The quantities in the recipe are our own suggestion for the home kitchen. Product sheet on gov.pl →
Stay in Klejniki
Most of these flavours are within an hour's drive of our house. A kitchen with a wood-fired range is waiting, in case you feel like baking something.
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