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Soft drinks from Southern Africa
A thin maize porridge is cooked, cooled and seeded with a little wheat flour or sorghum or millet malt, then left somewhere warm for about a day. Lactic bacteria sour it into a non-alcoholic drink; factories make it with starter cultures and sell it pasteurised or as a dry mix.
| Maize meal1 part | [fao138] |
| Boiling water9 parts | [fao138] |
| Wheat flour (inoculum)About 5 % of the maize meal | Malted sorghum or finger millet malt is used instead in some recipes[fao138][kgoale2025][pswarayi2026] |
| Starter | spontaneous (from the wheat flour or malt); industrial versions use starter cultures |
Total time across the recorded steps: 4 days – 4.1 days
What changes: Sorghum grain sprouts, is dried and milled into the malt flour
Only for the sorghum-malt version; the FAO home recipe uses wheat flour instead. Output: malted sorghum flour.
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
A thin maize porridge is cooked, cooled and seeded with a little wheat flour or sorghum or millet malt, then left somewhere warm for about a day. Lactic bacteria sour it into a non-alcoholic drink; factories make it with starter cultures and sell it pasteurised or as a dry mix. Made in 4 steps over 4 days – 4.1 days. The longest step, malt the sorghum for the inoculum, takes 3 days (Kgoale S.D. et al. 2025) and runs at 40 °C (Kgoale S.D. et al. 2025). Streptococcus lactis (now Lactococcus lactis), main organism in traditional mahewu and Lactobacillus delbrueckii do most of the fermenting.
| Main step | 3 daysReported[kgoale2025] | Malt the sorghum for the inoculum |
|---|---|---|
| Temperature | 40 °CReported[kgoale2025] | Malt the sorghum for the inoculum |
| Acidity | pH 3.8 → 3.2Measured[pswarayi2026] | Ferment in a warm place |
Unlike ogi, mahewu starts from cooked maize meal, so the wild first fermentation is removed, and it is seeded with wheat flour or malt. It is coarser than ogi.
In model fermentations without a starter, Enterobacteriaceae dominated for 24 h at 25 °C and for 72 h at 15 °C, and Salmonella DNA was found in all six finger millet malt samples. The authors see slow souring in cold weather as a food-safety risk. Starter cultures cut the time to low pH.
Hazards the sources name: Enterobacteriaceae (dominant for the first 24 h at 25 °C without a starter); Salmonella spp. (above 0.1 % abundance in all six finger millet malt samples, not in mahewu itself).
Every number is labelled with how it is known. How this atlas is made
Schwigart and Fellingham (1963) found L. delbrueckii and L. bulgaricus made the most acceptable mahewu at 50 °C; later South African industry used mixed starters at room temperature.
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