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Alcoholic drinks from Zimbabwe

Chikokivana (Zimbabwean one-day malt brew)chikokivana

Chikokivana is a quick Zimbabwean home brew. Millet malt and maize meal are mixed with yeast and water, fermented for about a day in a clay pot or metal drum and strained. A 1999 review lists it with doroluthwala as Zimbabwe's alcoholic drinks from sorghum or millet malt.

A short entry: the sources we found record only what is said here about Chikokivana itself.

Short entryAlcoholic drinks24 h

Recipe

No fixed amounts recordedNo source gives amounts.
millet malt
maize meal
water
Starteryeast added to the mash (type not stated)

Total time across the recorded steps: 24 h

Start
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What changes: Millet malt, maize meal, yeast and water are stirred together

Step 1 of 3
Mix millet malt, maize meal, yeast and water
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Yeasts

Output: mash.

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source

At a glance

Chikokivana is a quick Zimbabwean home brew. Millet malt and maize meal are mixed with yeast and water, fermented for about a day in a clay pot or metal drum and strained. A 1999 review lists it with doroluthwala as Zimbabwe's alcoholic drinks from sorghum or millet malt. Made in 3 steps over 24 h. The longest step, ferment, takes 24 h (FermDB (Bokulich lab 1999). Yeast does most of the fermenting.

Key numbers
Main step24 hReported[fermdb]Ferment

What makes this one different

Chikokivana ferments for one day with added yeast, where Zimbabwe's doro takes 5–7 days with a soured, boiled mash.

Related ferments

Variants

  • Doro (seven-day beer)Takes 5–7 days with souring and boiling steps; has its own entry, doro-zimbabwe.

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [gadaga1999] Gadaga T.H., Mutukumira A.N., Narvhus J.A., Feresu S.B. 1999, A review of traditional fermented foods and beverages of Zimbabwe, Int. J. Food Microbiol. 53(1):1–11 (abstract)paper
  2. [fermdb] FermDB (Bokulich lab, ETH Zurich), FermDB_data.tsv, Chikokivana row, citing Gadaga et al. 1999web
  3. [cherfas2007] Cherfas J. 2007, How to brew beer, Zimbabwe style, Agricultural Biodiversity Weblog (mentions chikokiyana as a quick maize beer)web