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Cereals and bread from Zimbabwe
Whole maize grain is dehulled, steeped in water and left to sour, then dried and milled into a sour meal. The meal is cooked into a thick sour porridge. It is mainly made at home and is a traditional food for infants.
| Dried white maize grain | Dehulled with pestle and mortar, then washed, steeped and soured[chawa2021] |
| Mutwiwa meal (soured, dried and milled maize)350 g | Mean of six batches (295–400 g), made from provitamin-A orange maize in the 2021 trial[chawa2021] |
| Cold water500 mL | To slake the meal[chawa2021] |
| Boiling waterAbout 1,150 mL | Printed as "1.150 ml" in the paper[chawa2021] |
| Sugar60 g | [chawa2021] |
| Cow's milk500 mL (485 g) | Raw in the 2021 trial, added for protein and minerals. Use pasteurised milk; see the safety note[chawa2021] |
Total time across the recorded steps: 4 days – 4.5 days
What changes: Dried maize is pounded to strip the hulls
Dried white maize grain is dehulled with a pestle and mortar, and the kernels are washed. In the 2021 trial the kernels were cleaned of extraneous matter first. Output: cleaned, dehulled kernels.
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
Whole maize grain is dehulled, steeped in water and left to sour, then dried and milled into a sour meal. The meal is cooked into a thick sour porridge. It is mainly made at home and is a traditional food for infants. Made in 5 steps over 4 days – 4.5 days. The longest step, steep in water, takes 3 days (Chawafambira A 2021). Pediococcus pentosaceus, a lactic acid bacterium that Gadaga and colleagues (1999) are cited as reporting to be responsible for the fermentation of mutwiwa does most of the fermenting.
| Main step | 3 daysReported[chawa2021] | Steep in water |
|---|---|---|
| Temperature | 25–30 °CReported[chawa2021] | Leave to ferment in a clay pot |
Mutwiwa sours the whole dehulled grain before it is milled, so the meal itself is sour. Mahewu and tobwa are drinks soured after the maize is cooked.
In the Gokwe study, freshly cooked porridge had mesophiles, lactic acid bacteria, yeasts and moulds all below 1 log cfu/mL and no Salmonella. After 10 days at 4 °C, lactic bacteria reached about 7 log and yeasts about 5.5 log cfu/mL, so the cooked porridge is best eaten fresh. In that trial raw milk, with 5.9 log cfu/mL of mesophilic bacteria, went in after the boil and was held at only 60 °C for 10 min. That falls short of the lowest US pasteurisation setting, 63 °C for 30 minutes [cfr-past]. CDC says raw milk can carry Listeria, E. coli, Brucella and Salmonella, and that children under 5 are at higher risk of serious illness [cdc-rawmilk]. For a child's porridge, use pasteurised milk. WHO lists corn among grains regularly contaminated with aflatoxins, says most mould toxins survive food processing and advises throwing out grain that looks mouldy, discoloured or shrivelled [who-mycotoxins].
Hazards the sources name: Coliforms (not detected fresh; about 1 log cfu/mL after 10 days at 4 °C); Salmonella not detected.
Every number is labelled with how it is known. How this atlas is made
Gadaga and colleagues listed mutwiwa and ilambazi lokubilisa in 1999 among the traditional fermented foods made at household level in Zimbabwe, noting that research into their processing was still in its infancy.
