Drinks
Bojalwa ja Setswana
Ingredients
- - 1 kg (2.2 lb) sorghum malt (ground sprouted sorghum)
- - 500 g (about 3 1/3 cups) sorghum meal
- - 4 litres (16 cups) water, divided
- - 60 ml (1/4 cup) leftover bojalwa or active sorghum starter
Method
- Mix half the sorghum malt with 2 litres of the water in a large non-metallic container. Cover loosely and leave in a warm place for 24 hours to begin fermenting.
- The next day, bring the remaining 2 litres water to the boil in a large pot.
- Whisk in the sorghum meal and simmer for 20-25 minutes, stirring often, to form a thick porridge. Allow to cool to lukewarm.
- Combine the cooled porridge with the fermenting malt mixture and the remaining sorghum malt.
- Stir in the starter culture, cover loosely, and leave to ferment in a warm place for a further 3-4 days, stirring once daily, until pleasantly sour with a light fizz.
- Strain the mixture through a fine sieve or muslin cloth to remove the solids, pressing gently to extract as much liquid as possible.
- Chill the strained liquid and serve in traditional calabashes or cups, stirring before pouring as sediment settles.
Introduction: Bojalwa ja Setswana is a traditional home-brewed sorghum beer with deep cultural roots in Botswana, historically brewed by women and shared communally at important social and ceremonial occasions such as weddings, initiation ceremonies and gatherings to honour ancestors.
Cultural Background: Bojalwa ja Setswana is a traditional home-brewed sorghum beer with deep cultural roots in Botswana, historically brewed by women and shared communally at important social and ceremonial occasions such as weddings, initiation ceremonies and gatherings to honour ancestors. Low in alcohol compared to modern commercial beers and slightly sour, it remains an important symbol of hospitality and community in Setswana tradition.
Tips: Keep all equipment scrupulously clean to encourage the right fermentation and avoid off flavours. The beer is traditionally consumed within a day or two of straining, while still lightly fizzy and fresh.
Variations: Adjust fermenting time to taste; a shorter ferment gives a milder, sweeter brew, while a longer one produces a more sour, traditional flavour. Some households add a small amount of maize malt alongside the sorghum malt for a slightly different flavour profile. Naturally vegan as written; contains alcohol from natural fermentation.
Storage: Store strained beer in the refrigerator and consume within 1-2 days, as it continues to ferment and sour over time.
Reheating: Not applicable; served cold or at room temperature.
Nutrition: Approx. per serving (250 ml): 90 kcal, 2 g protein, 15 g carbohydrates, 0 g fat, 1 g fibre. Contains alcohol (approximately 1-3% ABV).
FAQs:
Q: Is this beer strongly alcoholic?
A: No, traditional bojalwa ja Setswana is low in alcohol, typically around 1-3% ABV, much lower than most commercial beers.
Q: Can sorghum malt be bought pre-made?
A: Yes, sorghum malt is sold in some Southern African grocery stores and specialty suppliers, or can be made at home by sprouting and drying whole sorghum grain.