A group of Kenyans drink Busaa, a traditional fermented beer, from a common pot using long straws - in the crowded Madiaba Busaa Club at midday in Kawangware slum in Nairobi on 2013.
 
Busaa is made by crudely fermenting maize, millet, sorghum or molasses. At Kshs 35 per liter it is much cheaper than a Kshs120 half-liter bottle of commercial beer. The local brew was legalised in 2010 and since then busaa clubs have become increasingly popular.