Drinks
Tjwala (Traditional Sorghum Beer)
The Quirky Foodster Team
Ingredients
- 500 g (about 3 1/3 cups) sorghum malt (malted sorghum, ground)
- 2 litres (8 cups) water, divided
- 200 g (1 cup) maize meal
- 50 g (1/4 cup) sugar (optional, for a milder modern version)
Method
- Mix the maize meal with 500ml (2 cups) of the water to a smooth paste, then bring the rest of the water to the boil in a large pot.
- Whisk the maize paste into the boiling water and simmer for 15 minutes, stirring, to make a thin porridge. Cool to lukewarm.
- Stir in the ground sorghum malt, mixing thoroughly, and transfer to a clean fermenting vessel.
- Cover loosely and leave in a warm spot for 24-36 hours, stirring once or twice a day, until the mixture becomes tangy and slightly effervescent.
- Strain through a fine sieve or muslin cloth to remove the coarse solids, pressing to extract as much liquid as possible.
- Stir in sugar if using, adjust to taste, and serve in a communal container, chilled or at room temperature.
Introduction: Tjwala is a low-alcohol, naturally fermented beer brewed from sorghum or maize, traditionally made by women in large batches for ceremonies, weddings and community gatherings.
Cultural Background: Tjwala is a low-alcohol, naturally fermented beer brewed from sorghum or maize, traditionally made by women in large batches for ceremonies, weddings and community gatherings. Thick, slightly sour and mildly effervescent, it's shared from a communal container as a mark of hospitality and celebration.
Tips: The fermentation time varies with temperature — warmer weather ferments faster, so check daily by taste and smell. Traditional brewing skips the sugar; add it only if a milder, sweeter modern version is preferred.
Variations: Made purely with maize instead of sorghum malt for a lighter, though less traditional, version. A small handful of previously fermented tjwala ('starter') added at the beginning speeds fermentation and deepens flavour.
Storage: Best consumed within 2-3 days of straining, kept in a cool place, as fermentation continues and flavour sharpens over time.
Reheating: Not applicable — served cold or at room temperature as a fermented drink.
FAQs:
Q: How alcoholic is tjwala?
A: It's generally low in alcohol compared to commercial beer, though strength varies depending on fermentation time and conditions.
Q: Where can I find sorghum malt?
A: Specialist African grocery stores or online suppliers of brewing ingredients typically stock malted sorghum.
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