Healthy African energy drink

Here is another golden nugget for your treasure chest – energy on tap – Mahewu. Found throughout Africa this alcohol-free drink can be made at home or bought from a local store. It is used as a refreshing drink or a quick meal,

Mahewu have all these benefits:

1. Easy to digest carbohydrate: Because the carbohydrates have been acted upon by
   bacteria, they are easier to digest in the body.
2. Probiotics: Contains probiotics which are good for gut health, better digestion and
   overall health.
3. Energy: Mahewu is fermented with corn and sorghum or finger millet malt, making it
   a good source of carbohydrates while working or working out.
4. Fiber: The sorghum or finger millet malt is ground whole grain, full of soluble and
   non-soluble fiber.
5. Nutrients: Sorghum (the malt) is a good source of protein, vitamin B, antioxidants and
   minerals such as iron and potassium and it is gluten-free and non-GMO. It prevents
   certain types of cancer, builds strong bones, promotes red blood cell production,
   keeps blood pressure down, and contains compounds that keep cholesterol levels
   down. There is evidence that it even improves sensitivity to insulin in diabetics.
6. More Nutrients: Finger millet contains amino acids, high levels of calcium, iron and
   potassium. It is gluten-free and non-acid forming. It strengthens bones, is
   antioxidant, slows down digestion and has a low glycemic index (which controls
   blood sugar levels), and it naturally relaxes body and mind. It is recommended for
   people with liver disorders, blood pressure, anxiety, depression, asthma and a weak
   heart

As you can see from above you will do your body and mind a great favor to include this product in your diet. You can also add other supplements to Mahewu, like Cinnamon, Moringa or even Honey. Should you be interested to read up more about this food you can search under the following names, Chewa, mageu, mahleu, amahewu.

For the do it yourself enthusiast, here is a basic recipe:

Ingredients

2 liters of water

1 liter of water, separate

1 cup of maize meal

¼ cup of ground malt (sorghum or finger millet)

Prep Time 10 mins

Cook Time 10 mins

Fermentation Time 48 hours

Total Time 48 Hours

Please note that your brewing/fermentation environment should be warm, you can achieve this in colder parts of the world with a heating strip or cover (same environment you need to make your own kombucha)

1. Add maize meal malt and a bit of water together in a clean odor free pot, mix to a paste, add the remainder of 2 liter water to thin it down, avoid any lumps, Heat to boiling over medium heat.  Stirring occasionally.
2. Once it boils lower the heat and cover it with a lid. If the porridge is too thick, add a bit of cold water.
3. Let the porridge boil for about 10 minutes, then remove from heat.
4. Add 1 liter of water to thin out the porridge. Allow it to cool down completely.
5. As it is for drinking make sure it is not too thick, if it is, add a little bit more water.
6. Cover the pot and leave it for one or two days.
7. After two days, your mahewu will be ready. It will have a clear liquid on top and sediment at the bottom. Mix it with a spoon, pour some into a glass and taste it.  It should be slightly sour.

Decant from the pot to a glass or earthenware container. Put your mahewu in the fridge to keep it cool and to slow down fermentation. If you leave it outside the fridge, fermentation will continue and the beverage will become too sour. Drink over the next few days. Rural/farming communities do not add any artificial flavors to their mahewu, Feel free to experiment with flavors such as a banana, honey, cinnamon etc.