How to make mahewu at home | Maheu | Mageu | Amahewu recipe | Finger millet malt drink

maize meal

🥗Healthier: whole grain flour

💰Cheaper: corn flour

Whole grain flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with additional flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

Add 1 cup of maize milk flour to a pot.

Pour in 2 cups of cold water and stir thoroughly until a thick creamy texture is achieved.

Turn the heat to low and continue stirring to avoid lumps.

Once a double cream texture is reached, add 4 cups of hot boiling water, stirring thoroughly between each cup.

Increase the heat to high and let the mixture simmer for about 15 minutes until thick.

Transfer the porridge to a stainless steel bowl and place it in cold water, stirring to ensure no lumps remain.

Cool down the porridge and thin it with a bit of cold water to your preferred thickness.

Mash any lumps with a masher for a smooth finish.

Once cooled, add 2 tablespoons of finger millet extract dissolved in a little water and mix well.

Cover the mixture partially with cling film and then with a tea towel for fermentation.

Let it ferment for 3 days, stirring occasionally and checking the texture.

On day three, check the texture and pour the mahewu into a jug, placing it in the fridge to chill before serving.

Serve chilled, adding brown sugar and optional lemon juice for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens