• 200g finger millet malt
  • 2 1/2 litres hot water
  • 1 1/2 litres cold water
  • Extra cold water to make paste

This is one of the things that have been around for decades! I vaguely remember having this as a child, probably only once or so, not my personal favourite, but I know many other people who enjoy this nutritious and refreshing beverage. I paid my grandmother a visit and she taught me how to prepare this using finger millet malt (chimera). This is pure mahewu made from pure finger millet malt (chimera). It tastes mildly sweet. If you find that it’s not tasting so, it means that the processing of the malt wasn’t done properly. In the event that it’s like this, not a big deal, you can always add sugar to taste and enjoy the beverage. Traditionally, they used a clay pot, known as hari, to brew this but you can still use a good sized pot to prepare this.

Equipment Required

  • Large pot
  • Flat rounded wooden spoon
  • Measuring jug

Quick Instructions

  1. The ingredients you’ll need for this are (200g finger millet malt
    2 1/2 litres hot water; 1 1/2 litres cold water; and Extra cold water to make paste) Put the finger millet malt in large pot.
  2. Add a bit of cold water to make a smooth paste.
  3. Put pot on stove top on medium-high heat. Add the boiling water whilst stirring simultaneously and bring to the boil.
  4. As soon as it is boiling, reduce heat to a gentle simmer and allow it to simmer until cooked (about 40 minutes).
  5. After about 40 minutes, it should now be cooked through and ready for the next stage.
  6.  When it is cooked, remove from the heat and allow it to cool.
  7. When it has cooled, add the cold water, again, whilst stirring simultaneously. Do this until you get a “thinnish” liquid. (Thin enough to drink).
  8. Your mahewu are now ready to be brewed!
  9. Place your pot in a warm dry place until the beverage brews, stirring at least once a day to ensure that nothing settles in the bottom
  10. Your mahewu (finger millet drink) should be ready in about 4 days depending on how warm the place was where you were putting it. You will know that it is ready when it has a pungent flavour.

 

Step-1

Put the finger millet malt in large pot.

 

Step-2

Add a bit of cold water to make a smooth paste.

 

Step-3

Put pot on stove top on medium-high heat. Add the boiling water whilst stirring simultaneously and bring to the boil.

 

Step-4

As soon as it is boiling, reduce heat to a gentle simmer and allow it to simmer until cooked (about 40 minutes).

 

Step-5

After about 40 minutes, it should now be cooked through and ready for the next stage.

 

Step-6

The next stage is letting it cool. When it is cooked, remove from the heat and allow it to cool.

 

Step-7

When it has cooled, add cold water, again, whilst stirring simultaneously. Do this until you get a “thinnish” liquid. (Thin enough to drink).

 

Step-8

Your mahewu are now ready to be brewed!

 

 

Step-9

Place your pot in a warm dry place until the beverage brews, stirring at least once a day to ensure that nothing settles at the bottom. As you will notice in this picture, I deliberately put the brewing pot out in the sun on a concrete surface such that the pot would benefit from a warm surface. The pot is to be taken back indoors at day end and repeat process for the next few days.

 

Step-10

Your mahewu (finger millet drink) should be ready in about 3- 4 days depending on how warm the place was where you were putting it. You will know that it is ready when it has a pungent flavour. In addition, also give it a try to see if you like the taste.

 

Refreshing

Refreshing… serve chilled

That’s all there is to this popular Zimbabwean beverage. Do give it a go and let me know how it goes. Remember you can still add a bit of sugar to taste if it’s not already “sweet” by itself.  Sign-up here to get new recipe alerts by email.

 

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