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Soft drinks from Uganda
These are non-alcoholic sour drinks made by cooking a cereal porridge, thinning and sweetening it with an amylase source, and leaving it to ferment spontaneously for about a day. Ugandan bushera is made from sorghum or millet flour or maize, Zambian munkoyo uses beaten Rhynchosia roots on maize porridge, and Namibian oshikundu uses pearl millet with sorghum or pearl millet malt.
| Maize meal (munkoyo) or sorghum or millet flour (bushera) | Soaked in water and cooked into a porridge[phiri2019][muyanja2003] |
| Rhynchosia roots, beaten and stripped (munkoyo) | The amylase source that thins and sweetens the munkoyo porridge; about 5 % of munkoyo makers used millet malt, cowpea roots or sweet potato peels instead[phiri2019] |
| Water | |
| Starter | spontaneous |
Total time across the recorded steps: 14 h – 2.1 days
What changes: Maize meal soaks in water before it is cooked
Survey step for munkoyo; the soaked meal is then cooked. Output: wet meal.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
These are non-alcoholic sour drinks made by cooking a cereal porridge, thinning and sweetening it with an amylase source, and leaving it to ferment spontaneously for about a day. Ugandan bushera is made from sorghum or millet flour or maize, Zambian munkoyo uses beaten Rhynchosia roots on maize porridge, and Namibian oshikundu uses pearl millet with sorghum or pearl millet malt. Made in 5 steps over 14 h – 2.1 days. The longest step, ferment in buckets or calabashes, takes 12 h – 2 days (Phiri S 2019). Household bushera: Lactobacillus plantarum, L. paracasei subsp. paracasei, L. fermentum, L. brevis, L. delbrueckii subsp. delbrueckii and Streptococcus thermophilus and Munkoyo: Lactobacillus plantarum, Weissella confusa, Lactococcus lactis and Enterococcus italicus in the final product do most of the fermenting.
| Main step | 12 h – 2 daysMeasured[phiri2019] | Ferment in buckets or calabashes |
|---|---|---|
| Temperature | 45 °CMeasured[zulu1997] | Add the amylase source (beaten Rhynchosia roots or malt) |
| Acidity | pH 3–4.5Measured[muyanja2003][phiri2019] | Ferment in buckets or calabashes |
Munkoyo uses an amylase source on cooked porridge, so it turns sweet before it sours. Munkoyo is unusual in using a root, Rhynchosia, instead of malt.
Munkoyo samples sat at pH 3–4 and household bushera at pH 3.7–4.5, but some household bushera still carried coliforms up to 5.2 log cfu/mL.
Hazards the sources name: Coliforms (below 1 to 5.2 log cfu/mL in household bushera).
Every number is labelled with how it is known. How this atlas is made
Phiri et al. (2019) report that calabashes were historically the usual fermenting vessel for munkoyo and that plastic buckets are now the commonest. Schoustra et al. (2013) note that in the few years before their study, munkoyo and chibwantu variants made with added enzymes and artificial flavourings, with no live-culture fermentation, had become commercially available.
