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How to make Mahewu (Finger Millet Malt Drink)

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…

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Recipe by RumbiePublished HowTos, Other, Snacks

How to make Mahewu (Finger Millet Malt Drink)

Servings
makes 4 litres
Cooking time
3-4 days

GET This

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

DO This

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.
Also see  How to make Chimukuyu (Biltong) at home

 

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.

 

Source: https://www.zimbokitchen.com/how-to-make-mahewu-finger-millet-malt-drink/

20 comments

Leave a comment:

  1. Ufunge hako Rumbie , this is how i like my maheu. But i didnt know how thwy were made. I knew up to boiling. Zvekuzomavirisa handina kunge ndazviona. They taste great. Will go home and prepare them. Hope my baby will love them too

     
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  3. My first attempt was not that successful; don’t know what went wrong or what I did wrong. I prepared another mixture, and this time around it tasted good.

     
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    1. I haven’t extended the fermentation period as that would lead to an alcoholic beverage! I just check as the days go by and when I’m happy with it, it’s go time 😀 !!

       
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  5. Hie. Thank you for the recipe but is finger millet malt zviyo mealie meal. Like porridge rezviyo.

     
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  8. Im from Namibia and I just made a copy of the mahewu recipe for my daughter who likes cooking. I am looking forward to tasting her first attempt. I don’t know where the word “mahewu’ originated from, because we also have a similar word “Omaheu” that means a similar drink made from maze meal. All the best with your passion for cooking

     
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  9. thanks
    Ohh, nice i am going to try it haven’t had Maheu for a while.In most countries in eastern Europe they have this drink they call it Boza. You should try it too and see how it compares with Maheu.

     
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  10. i would like to prepare maheu and then package for sale, how can i avoid kufuta kwechicontainer, ,and at what stage can i start to package and what type of packaging material can i use

     
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  12. ko how come yors haasi kubikwa nesadza like what they do ? .I was looking the recipe too but realised it doesnt have sadza

     
    Reply

    1. Hi Sinatra, that’s another way of making it and this here is also a different way of making it. One more thing, the type of chimera (yeast) used also determines whether you use sadza or not.

       
      Reply