TOGWA: TRADITIONAL AFRICAN FERMENTED NON-ALCOHOLIC DRINK
Togwa- a traditional African fermented but non-alcoholic drink is a refreshing drink made of maize (or cassava and/or sorghum flour) and them mixed with germinated finger millet (malt). It is an indigenous drink and consumed in different regions of Africa, hence will have slight variations depending on the grain/s used and different names depending on where it hails from. E.g In South Africa & Zimbwabwe, it is named MAHEWU (Amarewu, Mapotho) is usually made from maize flour only while in East Africa, it is can be made with a combination of maize meal, cassava and/or millet flour). This drink can be consumed hot or cold. This is how my mum used to make it (we used to call it local African soda!), the thirst breaker!
MEANWHILE, Prepare the base (basically same process as cooking porridge)
More information & tips
1) It is not necessary to add any additional sugar in this drink. The breakdown of the millet grains provides enough sugar content. However if you would like an even sweeter taste, feel free to add sugar, but taste it first and adjust accordingly.
2) The porridge base should not be too thick or thin. It should be just thick enough to be able to suspend the course millet particles within the drink but thin enough that you can consume/drink without the need of a spoon. If you prefer the drink very thin, remember to shake the mixture to disperse the fermented millet grain in the drink before consumption.
3) The recipe of togwa is similar to making local ethnic traditional beer (e.g RUBISI or MBEGE), however Togwa is NOT ALCOHOLIC as it is not left to ferment for long causing the formation of the Ethanol (alcohol content).
4) The porridge base can also be made with left over Ugali/maize meal dough. Just break it into small pieces in a pan, Add enough water and simmer gently to form a thick paste.
DRINKS, JUICE, SHAKES, PORRIDGE