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Soft drinks from Malawi
Thobwa is a thick, sweet-sour Malawian drink. A maize porridge is cooled, ground malt is stirred in, and the mixture is left overnight to ferment; it is then boiled again. Children drink it too.
| Maize flour4.5 kg | [namaumbo2023] |
| Water15 L | [namaumbo2023] |
| Ground malt1.5 kg | Maize malt in the central region. A Lilongwe school survey describes thobwa as made from whole maize and germinated sorghum.[namaumbo2023][kalimbira2015] |
| Starter | natural fermentation; the traditional preparation adds no culture starter (Namaumbo 2023) |
Total time across the recorded steps: 19 h
What changes: Maize flour and water boil into a porridge
Output: porridge.
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
Thobwa is a thick, sweet-sour Malawian drink. A maize porridge is cooled, ground malt is stirred in, and the mixture is left overnight to ferment; it is then boiled again. Children drink it too. Made in 5 steps over 19 h. The longest step, leave overnight to ferment, takes 17 h (Namaumbo S 2023). Lactobacillus plantarum, L. brevis, L. fermentum, L. cellobiosus, Pediococcus pentosaceus and Weissella confusa and Issatchenkia orientalis, Saccharomyces cerevisiae, Candida pelliculosa and C. tropicalis do most of the fermenting.
| Main step | 17 hReported[namaumbo2023] | Leave overnight to ferment |
|---|---|---|
| Temperature | 45 °CReported[namaumbo2023] | Cool and stir in ground malt |
Thobwa is boiled a second time after its overnight ferment (40 min in one study). Togwa's village method heats the slurry once, before the malt goes in, and has no second boil; it is drunk sweet or sour.
Maize and malt can carry aflatoxins, which can damage the liver and cause liver cancer (WHO). In one study of brews from contaminated maize, boiling cut them by about 33 % and fermenting by about 20 %, but about 37 % of the starting aflatoxin was still in the finished drink, so neither step makes contaminated grain safe. Infants and children drink thobwa. Start from clean, sound grain and malt, and throw out any that looks mouldy, discoloured or shrivelled (WHO). Some households in central Malawi keep low-grade, shrivelled maize for brewing, which raises the risk.
Hazards the sources name: Aflatoxins from the maize and malt; about 37 % of the starting level stayed in the finished drink in a brewing trial.
Every number is labelled with how it is known. How this atlas is made
Thobwa is a traditional fermented non-alcoholic drink made in Malawi from various grains and their malts, and anyone, children included, drinks it (Namaumbo 2023). In central Malawi some households keep low-grade, shrivelled maize for brewing thobwa for celebrations and rituals, a practice that carries aflatoxin risk.
