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Soft drinks from South Africa, Zimbabwe, Botswana, Lesotho, Malawi, Zambia, Namibia
A thin maize porridge is cooked, cooled and seeded with a little wheat flour or sorghum or millet malt, then left somewhere warm for about a day. Lactic bacteria sour it into a non-alcoholic drink; factories make it with defined cultures and sell it pasteurised or as a dry mix. Made in 3 steps over 24 h – 26 h. The longest step, ferment in a warm place, takes 24–26 h (Haard N.F 1999) and runs at 30 °C (Kgoale S.D. et al. 2025). Streptococcus lactis (now Lactococcus lactis), main organism in traditional mahewu and Lactobacillus delbrueckii do most of the fermenting.
| Main step | 24–26 hReported[fao138][kgoale2025] | Ferment in a warm place |
|---|---|---|
| Temperature | 30 °CReported[kgoale2025] | Ferment in a warm place |
| Acidity | pH 3.8 → 3.2Measured[pswarayi2026] | Ferment in a warm place |
| 1 part | Maize meal[fao138] |
| 9 parts | Boiling water[fao138] |
| About 5 % of the maize meal | Wheat flour (inoculum) · Malted sorghum or finger millet malt is used instead in some recipes[fao138][kgoale2025] |
| Starter | spontaneous (from the wheat flour or malt); industrial versions use defined cultures |
Total time across the recorded steps: 24 h – 26 h
What changes: Maize meal cooks in boiling water to a thin porridge
Boiling the meal and water removes the wild first fermentation seen in ogi. Output: thin porridge.
Microbes at work in this step
Not documented for this step.
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
Unlike ogi, mahewu starts from cooked maize meal, so the wild first fermentation is removed, and it is seeded with wheat flour or malt. It is coarser than ogi and is drunk, not eaten as a porridge.
In model fermentations without a starter, Enterobacteriaceae dominated for 24 h at 25 °C and for 72 h at 15 °C, and Salmonella DNA was found in all six finger millet malt samples. The authors see slow souring in cold weather as a food-safety risk. Starter cultures cut the time to low pH.
Hazards the sources name: Enterobacteriaceae (dominant for the first 24 h at 25 °C without a starter); Salmonella spp. (above 0.1 % abundance in finger millet malt samples).
Every number is labelled with how it is known. How this atlas is made
Schwigart and Fellingham (1963) found L. delbrueckii and L. bulgaricus made the most acceptable mahewu at 50 °C; later South African industry used mixed starters at room temperature.
