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Soft drinks from Zimbabwe
Tobwa is one of Zimbabwe's non-alcoholic cereal drinks, listed with mahewu and mangisi. A review table lists it as made without malt, with lactic acid bacteria only.
A short entry: the sources we found record only what is said here about Tobwa itself. Its own sources do not record how it is made, so the steps and scenes below are those of Mahewu / mageu / amahewu, the closest documented soft drinks ferment, shown as a guide to the method, not as a record of Tobwa.
| Leftover sadza (stiff maize porridge) | |
| Water |
Total time across the steps of Mahewu / mageu / amahewu: 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
Tobwa is one of Zimbabwe's non-alcoholic cereal drinks, listed with mahewu and mangisi. A review table lists it as made without malt, with lactic acid bacteria only. Lactic acid bacteria only does most of the fermenting.
Tobwa is listed as made without malt, with lactic acid bacteria only; mangisi is made from malted finger millet.
Every number is labelled with how it is known. How this atlas is made
