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Fermented milk from North and Central Namibia
Omashikwa is Namibia's traditional fermented buttermilk. Raw cow milk is fermented in a calabash with pieces of omunkunzi root (Boscia albitrunca) and a little old omashikwa, then shaken for hours until butter separates. The sour, slimy liquid left behind is omashikwa.
| Raw whole cow milkAbout 20 L | Fills the calabash or plastic barrel about three-quarters full[bille2010] |
| Omunkunzi root (Boscia albitrunca)12–15 pieces, about 2 cm³ each | Thickens the product and adds a root taste[bille2010] |
| Omashikwa from an earlier batchAbout 2 % of the milk volume | Back-slopped starter[bille2010] |
| Starter | backslop (about 2 %) plus root pieces |
Total time across the recorded steps: 2.1 days – 3.1 days
What changes: Omunkunzi root pieces and old omashikwa go into raw milk in a calabash
Output: inoculated milk with root pieces.
Microbes at work in this step
back-slopped omashikwa brings in the lactic bacteria
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
Omashikwa is Namibia's traditional fermented buttermilk. Raw cow milk is fermented in a calabash with pieces of omunkunzi root (Boscia albitrunca) and a little old omashikwa, then shaken for hours until butter separates. The sour, slimy liquid left behind is omashikwa. Made in 4 steps over 2.1 days – 3.1 days. The longest step, leave to ferment in a warm corner of the hut, takes 2–3 days (Bille P.G. 2010) and runs at 27–36 °C (Bille P.G. 2010). Lactobacillus (56 %), Leuconostoc (17 %), Lactococcus (14 %) and Streptococcus (13 %) among 100 dominant isolates from traditional omashikwa and Lactiplantibacillus plantarum, Lactococcus lactis subsp. lactis and biovar diacetylactis, Leuconostoc lactis, Leuc. mesenteroides subsp. dextranicum and Streptococcus thermophilus do most of the fermenting.
| Main step | 2–3 daysReported[bille2010] | Leave to ferment in a warm corner of the hut |
|---|---|---|
| Temperature | 27–36 °CReported[bille2010] | Leave to ferment in a warm corner of the hut |
| Acidity | pH 3.3Measured[bille2010] | Sell the buttermilk |
Omashikwa is thickened by pieces of omunkunzi root fermented in the milk, and it is the buttermilk left after churning, not the sour milk itself.
Traditional omashikwa is made from raw milk and its quality varies. In comparisons it had more filth and lower pH than lab omashikwa made from milk pasteurised at 65 °C for 30 minutes. No pathogenic strains were found in either product in one study.
Hazards the sources name: Coliforms (counted in traditional omashikwa).
Every number is labelled with how it is known. How this atlas is made
