No Zulu ceremony is complete without the ceremonial passing around of ukhamba (Clay drinking pot). Zulu Beer is central to the social culture of the Zulu people. Zulu beer is an alcoholic beverage which is made from maize (corn), maize malt, sorghum malt, yeast and water.
Mix 5 kg maize meal, 2 kg maize malt and 1 kg wheat malt in the 25 L bucket. (Please note the brands below are for illustration purposes only, you may use whichever brand you choose)
Add cold water to reach ¾ level of the bucket and add 1 kettle of boiling water.
Mix all these ingredients together, place the lid on the bucket (But do not seal the lid, just place it on top.)
Leave the mixture to ferment overnight on a mat in a warm room.
You should start to see the results of the fermentation in the mixture (it should be foamy). Stir to lift ingredients resting at the bottom of the bucket.
Fill a large pot with 3/5 of water and heat it to boiling point.
Slowly add all the fermented mixture to the boiling water until it forms the same texture as that of porridge.
Once cooked, empty some of the contents of the pot into a large container and leave a little cooked mixture in the pot.
Slowly add more of the fermented mixture to fill the pot. You will have to keep adding warm water to ensure the porridge is smooth.
Repeat step 4 and 5 until all the fermented contents of the 25 lt bucket are cooked.
Leave the cooked porridge in the large container with the lid on top (do not seal the lid, just place it on top).
Allow to cool for the rest of the day and overnight.
Add the remaining 3 kg wheat malt to the cold porridge mixture and stir the ingredients together.
Leave the cold porridge and wheat malt mix in the large container with the lid on top. Do not seal the lid, just place it on top.
Leave the mixture to ferment overnight on a mat in a warm room.
On the morning of day 4, the contents of the pot should have the appearance of umqombothi - a thick, rich foamy layer at the top of the container.
Stir the ingredients
Ivovo is a woven sieve and it is ideal for brewing umqombothi. Fill it with the mixture and twist to strain the liquid into the second large container.
Empty the sieve of the grains and repeat step 3 until all the mixture is strained.
Bring out ukhamba, the calabash, and serve your umqombothi.
Serving Size 20 litres
Ingredients
Directions
Mix 5 kg maize meal, 2 kg maize malt and 1 kg wheat malt in the 25 L bucket. (Please note the brands below are for illustration purposes only, you may use whichever brand you choose)
Add cold water to reach ¾ level of the bucket and add 1 kettle of boiling water.
Mix all these ingredients together, place the lid on the bucket (But do not seal the lid, just place it on top.)
Leave the mixture to ferment overnight on a mat in a warm room.
You should start to see the results of the fermentation in the mixture (it should be foamy). Stir to lift ingredients resting at the bottom of the bucket.
Fill a large pot with 3/5 of water and heat it to boiling point.
Slowly add all the fermented mixture to the boiling water until it forms the same texture as that of porridge.
Once cooked, empty some of the contents of the pot into a large container and leave a little cooked mixture in the pot.
Slowly add more of the fermented mixture to fill the pot. You will have to keep adding warm water to ensure the porridge is smooth.
Repeat step 4 and 5 until all the fermented contents of the 25 lt bucket are cooked.
Leave the cooked porridge in the large container with the lid on top (do not seal the lid, just place it on top).
Allow to cool for the rest of the day and overnight.
Add the remaining 3 kg wheat malt to the cold porridge mixture and stir the ingredients together.
Leave the cold porridge and wheat malt mix in the large container with the lid on top. Do not seal the lid, just place it on top.
Leave the mixture to ferment overnight on a mat in a warm room.
On the morning of day 4, the contents of the pot should have the appearance of umqombothi - a thick, rich foamy layer at the top of the container.
Stir the ingredients
Ivovo is a woven sieve and it is ideal for brewing umqombothi. Fill it with the mixture and twist to strain the liquid into the second large container.
Empty the sieve of the grains and repeat step 3 until all the mixture is strained.
Bring out ukhamba, the calabash, and serve your umqombothi.
16 Comments
What if it’s does not fermente after a day.
Please help me with the measurements I want to make a 10 litre bucket of umqombhothi
I’m going to try this recipe today it is for surtaday
Good luck Vuyokazi.
What do I do if there is no foaming the second day-3-4 day (first process)
I’m going to try is for this week Saturday cleansing ceremony
Good luck Vuyokazi.
Is there any short cut I can use I need 5 litres of umqombothi tomorrow night now the long process will clash with my elders who are coming it’s just sleep on my mind that I had to doit yesterday please help I’m get frustrated
Unfortunately Fanah there is no short cut for this recipe. Personally I would buy a whole lot of ijuba and do some decanting(half and half) with the unfermented brew, they won’t be able to tell the difference.
When should I start preparing this tomorrow Tuesday?
Yes, most ideally Tuesday would be a good day to start preparing your umqombothi.
I will try this recipe tonight need it for Friday
Goodluck Sinethemba, hope it goes well.
Thank you
You’re welcome Maud.
Hi the measurement of water is my strungle. How much water do I use