TOGWA: TRADITIONAL AFRICAN FERMENTED NON-ALCOHOLIC DRINK

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TOGWA 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!
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INGREDIENTS: 
  • 1 cup Millet (grain) 
  • A combination of Maize and/or cassava flour OR millet flour (OR any other flour of personal preference that you use to make porridge e.g barley, sorghum, etc)
  • Water
  • Sugar (optional if you like the drink sweeter)


METHOD:
  • Wash the millet until the water runs clear. Drain any excess water. 
  • Optional- You can soak the millet grains overnight before draining excess water.
  • Then put the grains in a bucket and cover with a tight fitting lid. Leave aside for 2-3 days until the millet sprouts.
  • After sprouting, The sprout millet grain need to be milled. This can either be done by wet or dry milling -whatever is easier for you. So you can immediately mill the sprouted grains (wet milling) into a course paste. ALTERNATIVELY, spread the sprouted grains on a flat tray and dry in the sun until dry (for dry milling). Mill the fermented sprouts to get a slightly course (finger millet malt) flour.

MEANWHILE, Prepare the base (basically same process as cooking porridge)
  • Mix the maize and cassava flour (Or millet flour) in a cup, breaking all lumps, until you have a thin consistency liquid.
  • Boil some water in a pan. Once hot, add the mixed flour and stir. Let it gently simmer until the porridge is fully cooked. (The porridge should not be too thick or thin). Remove and leave aside to cool.
  • Take some of the milled fermented (millet) flour and mix with some HOT water to get a smooth consistency. If you prefer a thinner consistency drink, add more water and mix evenly.
  • ​Then mix evenly with the porridge made earlier. Your drink is ready to be consumed. Can be consumed warm or cold.
  • Add sugar and mix well if you prefer a sweeter drink.

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.

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CATEGORIES
DRINKS, JUICE, SHAKES, PORRIDGE