History of alcoholic drinks major position in religion, many folk tales explain its origins. Balché is the name of a honey wine brewed by the Maya, associated with the Mayan deity Acan. The drink shares its name with the balché tree (Lonchocarpus violaceus), the bark of which is fermented in water together with honey from the indigenous stingless bee. Tepache is a mildly alcoholic beverage indigenous to Mexico that is created by fermenting pineapple, including the rind, for a short period of three days. Tejuino, traditional to the Mexican state of Jalisco, is a maize-based beverage that involves fermenting masa dough. Chicha is a
Ugandan cuisine very popular. Both traditional and Western beers are probably the most widely available alcoholic beverages across Uganda. Pombe and "lubisi" are generic words for locally made fermented beer, usually from banana or millet. Fermented banana wine is also prepared and consumed. Tonto is a traditional fermented drink made from bananas. Waragi is the generic term for distilled spirits and these also vary, see for example Uganda Waragi, a brand name for clear or yellow gin. Ugandan cuisine Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian (especially Indian) influences.