Thobwa

Thobwa is a Malawian and Zambian fermented drink that has a milky, grainy taste and granular texture. It is made from white corn and millet or sorghum and is widely grown in all parts of the country. The name thobwa means "sweet beer." Although it is alcohol-free, it still leaves for five days, and it will turn to mowa or beer.

Because thobwa is made with cornmeal, it has a grainy taste and filling. Many Malawians use this drink for energy during the day, and it is sold everywhere, from recycled plastic bottles in towns/cities and clay pots in villages. We can find Thobwa all year round. However, it is mainly served during the hot months (September to November) and especially to welcome guests visiting a complex. Large amounts of thobwa are consumed at weddings as a celebratory drink.

Ingredients:

• 1 kg wholegrain maize flour
• 25 g sorghum flour
• 25 g sugar (can be more depending on your taste)
• 5 liters water

Directions:

• Boil four liters of water in a large pot, mix (well) whole-grain cornstarch and the remaining one quart of water. Add the mixture to the boiling water while stirring with a wooden spoon (to prevent lumps) until the mixture thickens and begins to boil.
• Cover and let simmer for 20 minutes (until porridge is tender). Remove the pot from the heat and let the porridge cool for 30 minutes. Add sorghum powder to the porridge and stir with a wooden spoon.
• Transfer the drink to another pitcher. Cover the pot and let it sit for a day.
• The next day, heat the drink and let it boil for 5 minutes. Add sugar. Use cold.