The prohibition of Africans’ consumption of bottled beer, wines and spirits in Kenya was lifted at the end of 1947. The end of the prohibition marked the beginning of condemnation and criminalisation.
Illicit brew den in Nairobi's Mathare slum. [File, Standard]
At the dawn of Kenya’s colonial era in 1902, consumption of home-made alcohol was deeply embedded in society. For instance, among the Mijikenda of coastal Kenya, palm wine was integral (p.290) to traditional ceremonies, such as marriage and initiations, and in ritual offerings.
This partly explains why the colonial authorities did not consider prohibiting African home-made liquors.
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