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Tobwa is one of Zimbabwe's non-alcoholic cereal drinks, listed with mahewu and mangisi. A review table lists it as made without malt, with lactic acid bacteria only.
A short entry: the sources we found record only what is said here about Tobwa itself. Its own sources do not record how it is made, so the steps and scenes below are those of Mahewu / mageu / amahewu, the closest documented soft drinks ferment, shown as a guide to the method, not as a record of Tobwa.
Short entrySoft drinks
Recipe
No fixed amounts recordedNo source read gives amounts.
Leftover sadza (stiff maize porridge)
Water
Total time across the steps of Mahewu / mageu / amahewu: 4 days – 4.1 days
Start
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What changes:Sorghum grain sprouts, is dried and milled into the malt flour
Step 1 of 4 · steps of Mahewu / mageu / amahewu
Malt the sorghum for the inoculum
Time
3 days
Reported
Temperature
40 °C
Reported
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Lactic acid bacteria
Lactobacillus plantarum
L. brevis
L. fermentum
Only for the sorghum-malt version; the FAO home recipe uses wheat flour instead. Output: malted sorghum flour.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
At a glance
Tobwa is one of Zimbabwe's non-alcoholic cereal drinks, listed with mahewu and mangisi. A review table lists it as made without malt, with lactic acid bacteria only. Lactic acid bacteria only does most of the fermenting.