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Soft drinks from Tanzania
Togwa is a Tanzanian non-alcoholic drink of cereal porridge thinned and sweetened with finger-millet malt. Maize flour is cooked into a paste, malt flour is stirred in while it is still warm, and the liquid is left at ambient temperature, first turning sweet and then sour as lactic acid bacteria and yeasts grow. It is drunk as a refreshment and given to young children.
| Maize flour | Sorghum, millet and maize-sorghum togwa are also made[kitabatake2003][mugula2003a] |
| Finger millet malt flour | The amylase source; added to the warm porridge[kitabatake2003] |
| Water | |
| Starter | spontaneous (natural fermentation at ambient temperature); lactic and yeast starters isolated from native togwa have been tested |
Total time across the recorded steps: 39 h
What changes: Maize flour slurry is heated to a thick paste, then cooled
Output: porridge paste.
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
Togwa is a Tanzanian non-alcoholic drink of cereal porridge thinned and sweetened with finger-millet malt. Maize flour is cooked into a paste, malt flour is stirred in while it is still warm, and the liquid is left at ambient temperature, first turning sweet and then sour as lactic acid bacteria and yeasts grow. It is drunk as a refreshment and given to young children. Made in 4 steps over 39 h. The longest step, ferment until sour, takes 24 h (Mugula J.K 2003). Lactobacillus plantarum, L. brevis, L. fermentum, L. cellobiosus, Pediococcus pentosaceus and Weissella confusa and Yeasts: Issatchenkia orientalis, Saccharomyces cerevisiae, Candida pelliculosa and C. tropicalis do most of the fermenting.
| Main step | 24 hReported[mugula2003a] | Ferment until sour |
|---|---|---|
| Temperature | 80 °C → 50 °CMeasured[kitabatake2003] | Cook the maize flour slurry, then cool it |
| Acidity | pH 5.2–5.5 → 3.1Measured[mugula2003a] | Ferment until sour |
Togwa is thinned with finger-millet malt added to warm porridge at about 50 °C, so it turns sweet first and sour later. It is drunk sweet or sour and stays non-alcoholic, unlike pombe made in the same villages.
Natural fermentation took the pH to about 3.1–3.3 within 24 h and Enterobacteriaceae fell to undetectable levels in that time. Untreated togwa held at ambient tropical temperature was unacceptable within 48 h; in a storage trial, pasteurising at 97 °C for 10 min kept it mildly acceptable for up to 60 days (Mugula 2001).
Hazards the sources name: Enterobacteriaceae (fall to undetectable levels within 24 h of fermentation).
Every number is labelled with how it is known. How this atlas is made
Togwa is a traditional drink of Tanzanian homes, used for weaning or as a refreshment (Hawaz 2025).
