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Alcoholic drinks from eastern and north-eastern Uganda
Malwa (ajon) is the finger-millet beer of the Iteso of Uganda. Millet flour is soured as a stiff dough buried in a pit, roasted and dried, then mashed with green millet malt and left to ferment for two to four days. It is served in a clay pot and drunk through straws, diluted with hot water.
| Roasted, dried sour dough of millet flour2 parts | [muyanja2010] |
| Green millet malt, sun-dried and ground1 part, plus more on day 2 | [muyanja2010] |
| Water1.5–3 L per kg of grist | [muyanja2010] |
| Starter | lactic bacteria from the sour dough and the green malt, and yeasts from the green malt; 5 % of producers start it with a previously fermented portion (back-slopping) |
Total time across the recorded steps: 14 days – 27 days
What changes: Millet grain is soaked and sprouts into green malt, then dries in the sun
Output: dried green malt, ground.
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
Malwa (ajon) is the finger-millet beer of the Iteso of Uganda. Millet flour is soured as a stiff dough buried in a pit, roasted and dried, then mashed with green millet malt and left to ferment for two to four days. It is served in a clay pot and drunk through straws, diluted with hot water. Made in 6 steps over 14 days – 27 days. The longest step, sour the millet dough in a pit, takes 7–14 days (Muyanja C 2010). Lactobacillus species, rising from 2.73 to 6.60 log cfu during fermentation and Lactococcus species, rising from 2.67 to 6.22 log cfu do most of the fermenting.
| Main step | 7–14 daysReported[muyanja2010] | Sour the millet dough in a pit |
|---|---|---|
| Temperature | 72 °CReported[muyanja2010] | Roast and dry the sour dough |
| Acidity | pH 4.3 → 3.65Measured[muyanja2010] | Ferment in drums |
Unlike sorghum opaque beer, malwa uses two separately prepared millet parts. One part is soured as a dough buried in the ground and then roasted; the other is green malt, added at the mash and again on the second day.
Coliforms were still found after 72 h of fermentation, and drinkers linked young, sweet malwa to stomach upsets. Aflatoxins have been reported in malwa.
Hazards the sources name: Coliforms, 2.80 log cfu at the start and still detectable after 72 h; Aflatoxins and coliforms reported in malwa (ajon).
Every number is labelled with how it is known. How this atlas is made
