ThobwaFermented Millet and Maize Drink
A cooked maize-and-millet drink is cooled, mixed with malt, and fermented briefly until lightly tangy. This small-batch method emphasizes clean equipment, a limited fermentation, and prompt refrigeration.
Prep
8h 20m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Drink
- 150gMillet (rinsed)
- 100gCornmeal
- 1.5lWater
- 30gMalt
- 40gWhite Sugar
- 200gIce
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Wash a heatproof container and utensils thoroughly and rinse with boiling water.
- 02
Bring the water to a boil, then gradually whisk in the cornmeal and millet.
- 03
Cook for 15 to 20 minutes, stirring often, until smooth and fully cooked.
- 04
Cool the porridge to about 30°C (86°F), then stir in the malt and white sugar.
- 05
Cover with a clean cloth and ferment at cool room temperature for 8 to 12 hours, until lightly tangy. Discard the batch if it develops mold, a rotten odor, or unusual discoloration.
- 06
Refrigerate promptly and serve chilled over the ice within 2 days.
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