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Chikokivana is a quick Zimbabwean home brew. Millet malt and maize meal are mixed with yeast and water, fermented for about a day in a clay pot or metal drum and strained. A 1999 review lists it with doroluthwala as Zimbabwe's alcoholic drinks from sorghum or millet malt.
A short entry: the sources we found record only what is said here about Chikokivana itself.
Short entryAlcoholic drinks24 h
Recipe
No fixed amounts recordedNo source gives amounts.
millet malt
maize meal
water
Starter
yeast added to the mash (type not stated)
Total time across the recorded steps: 24 h
Start
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What changes:Millet malt, maize meal, yeast and water are stirred together
Step 1 of 3
Mix millet malt, maize meal, yeast and water
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Yeasts
Output: mash.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
At a glance
Chikokivana is a quick Zimbabwean home brew. Millet malt and maize meal are mixed with yeast and water, fermented for about a day in a clay pot or metal drum and strained. A 1999 review lists it with doroluthwala as Zimbabwe's alcoholic drinks from sorghum or millet malt. Made in 3 steps over 24 h. The longest step, ferment, takes 24 h (FermDB (Bokulich lab 1999). Yeast does most of the fermenting.