MahewuFermented Maize Drink
A lightly sour Zimbabwean maize drink made by fermenting a thin cooked porridge with flour, then chilling and sweetening it to taste.
Prep
20m
Cook
15m
Serves
4
Regional versions
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- Angola
- Zimbabwe
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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Porridge
- 120gCornmeal
- 1.2lWater
Starter
- 30gAll-Purpose Flour
- 300mlWater (cold)
Serving
- 25gWhite Sugar (optional)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil, whisk in the cornmeal, and cook while stirring until smooth and thin.
- 02
Let the porridge cool to below 35°C (95°F).
- 03
Whisk the all-purpose flour with the cold water until smooth, then stir it into the cooled porridge.
- 04
Cover loosely and leave at 24°C (75°F) to 30°C (86°F) until lightly sour, usually 24 to 48 hours.
- 05
Discard the mahewu if it develops mold, an unpleasant odor, or any sign of spoilage.
- 06
Stir in the optional white sugar, chill to 4°C (39°F), and serve cold.
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