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Fermentation Atlas

Zimbabwe

10 ferments from Zimbabwe, with how each is made.

10 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
BiltongMeat8 days22.2–25 °C1.7–2.7 %
Doro (Zimbabwean opaque beer; hwahwa, mhamba, uthwala)Alcoholic drinks2–3 days
Mahewu / mageu / amahewuSoft drinks24–26 h30 °C3.8 → 3.2
Mutwiwa (Zimbabwean fermented maize meal and sour porridge)Cereals and bread3 days
Amasi / maasFermented milk24 h – 5 days25 °C6.6 → 3.99
Chikokivana (Zimbabwean one-day millet-malt brew)Alcoholic drinks
Hyphaene palm wines of southern Africa and Madagascar (omulunga, ubusulu, injemane, utchema, trembo)Alcoholic drinks30 days – 2 months
Mangisi (Zimbabwean sweet-sour millet drink)Soft drinks8 h
MutandabotaFermented milk24 h – 2 days3.3
Tobwa (Zimbabwean leftover-sadza sour drink)Soft drinks12 h

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made