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Cereals and bread from Zimbabwe
Whole maize grain is dehulled, steeped in water and left to sour, then dried and milled into a sour meal. The meal is cooked into a thick sour porridge or into sadza. It is made at home and is a traditional food for infants. Made in 5 steps over 4 days – 4.5 days. The longest step, steep in water, takes 3 days (Chawafambira A 2021). Lactic acid bacteria from the grain and pot does most of the fermenting.
| Main step | 3 daysReported[chawa2021] | Steep in water |
|---|---|---|
| Temperature | 25–30 °CReported[chawa2021] | Leave to ferment in a clay pot |
| Dried white maize grain · Dehulled with pestle and mortar, then washed, steeped and soured[chawa2021][fermdb] | |
| 350 g | Mutwiwa meal (soured, dried and milled maize) · Mean of six household batches; 295–400 g[chawa2021] |
| 500 mL | Cold water · To slake the meal[chawa2021] |
| About 1,150 mL | Boiling water · Printed as "1.150 ml" in the paper[chawa2021] |
| 60 g | Sugar[chawa2021] |
| 500 mL (485 g) | Cow's milk · Added to the trial porridge for protein and minerals[chawa2021] |
| Starter | spontaneous |
Total time across the recorded steps: 4 days – 4.5 days
What changes: Moistened maize is pounded to strip the hulls
Dried grain is sprinkled with water, pounded and sun-dried; the dehulled grain is cleaned. Output: dehulled kernels, sun-dried and cleaned.
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
Mutwiwa sours the whole dehulled grain before it is milled, so the meal itself is sour. Mahewu and tobwa are drinks soured after the maize is cooked.
In the Gokwe study, freshly cooked porridge had mesophiles, lactic acid bacteria, yeasts and moulds all below 1 log cfu/mL and no Salmonella. After 10 days at 4 °C, lactic bacteria reached about 7 log and yeasts about 5.5 log cfu/mL, so the cooked porridge is best eaten fresh.
Hazards the sources name: Coliforms (not detected fresh; about 1 log cfu/mL after 10 days at 4 °C); Salmonella not detected.
Every number is labelled with how it is known. How this atlas is made
Gadaga and colleagues listed mutwiwa and ilambazi lokubilisa in 1999 as Zimbabwe's fermented maize porridges.
