Maksym

Maksym, also called jarma, was traditionally made mainly from barley, and depending on the region from maize, wheat or millet. The grain is roasted, ground, boiled and left to ferment for several days.

Every housewife has her own method — it is said that ten women in the same village make maksym with ten different tastes. It quenches thirst in summer and is filling.

In 2024 UNESCO inscribed the knowledge and cultural contexts of making maksym. Today it is also sold bottled and is one of the most popular drinks at street kiosks.