Munanansi, Omubisi get a can remix

The pretty, clear, trendy and classy 330ml PET cans look like another sparkling cider imported from a hip café in Berlin or a brewery in New York.

But on closer inspection, the labels reveal something proudly local: ‘Omubisi – Banana Juice with Ginger and Mint’, and its pineapple cousin, ‘Munanansi – Iced Pineapple Drink’. Both promise “a tangy twist of Ugandan tradition”.

And indeed, they deliver just that. Traditional munanansi is made from fresh pineapple and ginger, sometimes with added tea leaves for colour and flavour base. Well, Matokey’s version is lightly sweetened and zesty, minus the fiery ginger-forward punch that die-hard fans of village brews might expect.

It is clean, smooth, and clearly designed to appeal to a broader audience – even beyond borders. Omubisi, too, has undergone a transformation. The original traditional version – more dense, smoky, and earthy, obviously came from specific banana cultivars that are hard to find.

Matokey’s take is gentler: infused with subtle hints of mint and ginger, thinner in texture, and less sweet but arguably more nuanced in flavour. It reflects both changing palates and the reality that today’s banana varieties are perhaps largely meant for eating, not brewing.

For purists who remember backyard-fermented mubisi, this might feel too refined. But for city dwellers or first-timers, it’s a refreshing and hygienic update of a beloved drink.

While I have not spotted the cans in supermarkets around Kampala yet, Matokey’s mobile truck has become a regular sight at concerts and expos. And at Shs 3,500, the price point is not deterring many. If tradition had a remix, this would be it.