Drinks
Joala (Traditional Sorghum Beer)
Ingredients
- 500 g (3 1/3 cups) sorghum malt (malted sorghum grain, coarsely ground)
- 2.5 litres (10 cups) water, divided
- 200 g (1 1/3 cups) maize meal
- 1 tbsp natural yeast starter or a spoonful of a previous joala batch (as a culture)
Method
- Mix half the sorghum malt with 1 litre (4 cups) of the water in the fermenting pot, cover, and leave in a warm spot for 24 hours to begin souring.
- Bring the remaining 1.5 litres (6 cups) water to a boil in the saucepan and whisk in the maize meal to form a thin porridge; cook for 10 minutes, then cool to lukewarm.
- Stir the cooled maize porridge into the soured sorghum mixture, along with the remaining sorghum malt and the yeast starter.
- Cover loosely and leave to ferment at room temperature for 2–3 days, stirring once daily, until it develops a tangy aroma and light effervescence.
- Strain through a fine sieve or muslin cloth into a clean container, pressing to extract as much liquid as possible.
- Serve the strained joala in large communal bowls or cups at room temperature, traditionally passed around and shared.
Introduction: Joala is the home-brewed sorghum beer central to Basotho social and ceremonial life, traditionally made by women and shared communally from large clay pots at gatherings, thanksgiving rituals and village celebrations.
Cultural Background: Joala is the home-brewed sorghum beer central to Basotho social and ceremonial life, traditionally made by women and shared communally from large clay pots at gatherings, thanksgiving rituals and village celebrations. Its thick, slightly sour, low-alcohol character reflects brewing traditions passed down through generations across Southern Africa.
Tips: Keep the fermenting pot covered but not airtight, to let gases escape while keeping out insects and dust. The finished beer is best drunk within a day or two of straining, as it continues to sour with time.
Variations: Some brewers add a handful of wheat malt alongside sorghum for a different depth of flavour. Sweeter, less fermented versions are made for children and are called by a different, milder name in some households.
Storage: Best consumed within 1–2 days of straining; store covered in a cool place, as it will continue to ferment and sour.
Reheating: Not applicable — served at room temperature, not heated.
FAQs:
Q: Is joala strongly alcoholic?
A: No, it is a low-alcohol beverage, generally in the range of 1–3% ABV, valued as much for its nutrition and social role as for its mild intoxicating effect.
Q: Can this be made without a starter culture?
A: Yes, wild fermentation will occur naturally from the grains over a slightly longer period, though a starter speeds and stabilises the process.
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