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Loading...Mahewu is a traditional Zimbabwean fermented maize drink with a tangy, slightly effervescent flavor and creamy body. It is made by cooking maize meal into a thin porridge and leaving it to ferment naturally using malted sorghum as a starter. Served chilled, it is a refreshing everyday beverage enjoyed across the country.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings6
Yield6 servings (about 1.5 L)
Nutrition Facts
Per serving (estimated)
- 135 kcalCalories
- 1 gFat
- 0 gSaturated Fat
- 29 gCarbs
- 2 gFiber
- 3 gSugar
- 3 gProtein
- 105 mgSodium
- 95 mgPotassium
- 8 mgCalcium
- 1 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the fermented drink
- 2 cups (240 g) fine white maize meal
- 6 cups (1.4 L) water, divided
- 2 tablespoons malted sorghum flour or malted wheat flour
- 2 tablespoons sugar, optional
- 1/4 teaspoon fine salt
Optional flavoring
- 1 teaspoon grated fresh ginger
- 1 teaspoon lemon zest
Directions
- Bring 4 cups of water to a rolling boil in a heavy-bottomed pot.
- In a separate bowl, whisk the maize meal into the remaining 2 cups of cold water to form a smooth, lump-free slurry.
- Slowly pour the maize slurry into the boiling water in a thin stream, whisking constantly to prevent lumps from forming.
- Reduce heat to medium-low and cook the porridge, stirring frequently with a wooden spoon, for 12 to 15 minutes until thick, glossy, and fully cooked through.
- Remove the pot from the heat and let the porridge cool to lukewarm, about 40°C (104°F); it should feel comfortably warm to the fingertip.
- Sprinkle the malted sorghum flour and salt evenly over the surface and stir gently to incorporate without splashing.
- Cover the pot with a clean, thin cotton cloth (not a tight lid) and leave it on the counter at room temperature for 18 to 24 hours, until the mixture smells pleasantly tangy and looks slightly bubbly.
- Stir in the sugar to taste and the optional ginger or lemon zest; thin with 1/2 to 1 cup of cold water if you prefer a more drinkable consistency.
- Pour through a fine mesh strainer into a pitcher, chill thoroughly in the refrigerator for at least 2 hours, and serve cold in tall glasses.
Cook’s Notes
- Fermentation speed depends heavily on room temperature: in warm weather (28°C/82°F) it may be ready in 12 hours, while cooler kitchens may need 24 to 30 hours.
- Always use thoroughly cleaned pots and utensils so wild yeasts and unwanted bacteria do not take over the ferment.
- If you cannot find malted sorghum, substitute with 1 tablespoon of malted barley flour or a small handful of crushed, uncooked malted wheat bread crumbs to feed the natural cultures.
- Taste as you go; properly fermented mahewu should be pleasantly sour like yogurt, never sharp, bitter, or alcoholic-smelling, which signals spoilage.
- Mahewu is traditionally drunk plain but can be blended with ripe banana or a splash of condensed milk for a richer, dessert-style treat.
