North Coast heritage: Quench your thirst and brew umqombothi like a Zulu
For generations, mothers have passed down the knowledge of making this ceremonial drink to their daughters, a key lesson before marriage.
No Zulu traditional event is complete without the presence of the beloved traditional beer, umqombothi.
For generations, mothers have passed down the knowledge of making this ceremonial drink to their daughters, a key lesson before marriage.
In some cases it becomes a mother-in-law’s duty to teach her daughter-in-law how to brew umqombothi.
Here’s a simple recipe to make your own Zulu beer:
Ingredients
* 1kg King Korn Mtombo malt
* 4 cups maize meal
* 12 litres water
Method
Mix half the malt with the maize meal in a bowl.
Add 2 litres of boiling water, stir to create a smooth paste and let it cool.
Cover and leave the mixture in a warm place overnight to begin fermentation.
The next day, pour 4 litres of water into a large pot and bring to a boil. Remove from the heat and add the fermented mixture, stirring it well.
Return the pot to the heat and cook, stirring continuously, until it begins to boil.
Lower the heat and allow to simmer for an hour, until thick. Allow to cool.
Transfer the mixture into a large food grade bucket (many people enjoy eating the mixture at this stage as a porridge known as umcindo) and add 6 litres of cold water.
Stir in the remaining malt, cover the bucket and allow it to ferment overnight or up to three days.
The beer will develop a strong pungent aroma and bubbles will appear on the surface.
Strain the mixture using a fine sieve, press the mixture through the sieve until you have a smooth consistency.
Allow the brew to settle for 30 minutes and your traditional umqombothi is ready to serve.
Traditionally, the beer is served by the woman who brewed it. It is her honour to skim off the froth and pour it onto the ground next to the ukhamba (clay pot) as an offering to the ancestors and spirits, who always drink first.
The beer is then stirred and passed around to the guests in a hollowed-out gourd, first to the host and then to guests in order of status.
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