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Fermentation Atlas

Zimbabwe

10 ferments from Zimbabwe, with how each is made.

10 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
African opaque sorghum beers (catalogue)Alcoholic drinks2–3 days25–30 °C3.3–4
Amasi / maasFermented milk3–7 days6.6 → 3.99
Doro (Zimbabwean opaque beer; hwahwa, mhamba, uthwala)Alcoholic drinks2–3 days
Hyphaene palm wines of southern Africa (omulunga, ubusulu, injemane, utchema, muchama)Alcoholic drinks30 days – 2 months
Mahewu / mageu / amahewuSoft drinks3 days40 °C3.8 → 3.2
MutandabotaFermented milk24 h3.5
Mutwiwa (Zimbabwean fermented maize meal and sour porridge)Cereals and bread3 days
Mangisi (Zimbabwean sweet-sour millet drink)Soft drinks1.3 hat least 60 °C6.1 → 3.98
Chikokivana (Zimbabwean one-day malt brew)Alcoholic drinks24 h
Tobwa (Zimbabwean leftover-sadza sour drink)Soft drinks

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made