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Alcoholic drinks from Southern Tanzania
Ulanzi is a sap wine from young bamboo shoots in southern Tanzania. A sharp knife slices the young shoot and the sap runs into a bamboo tube called an mbeta, is filtered to remove insects and ferments with wild yeast. Over six days at room temperature its pH fell from 4.04 to 3.63.
| Fresh bamboo sap | Tapped from young shoots; it ferments with wild yeast[haule2015][laswai1997] |
| Preservative (rare) | Only 1 of 50 households in the Songea survey added a preservative; most filtered the sap and added nothing[haule2015] |
| Starter | spontaneous (wild yeasts) |
Total time across the recorded steps: 6 days
What changes: A sharp knife slices a young bamboo shoot so the sap runs out
Tapping uses young shoots that come up in the rains. In Songea most tapping runs from December to May in lower areas and May to November in higher ones, and the knife-and-mbeta method has been kept for generations. Output: dripping sap.
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
Ulanzi is a sap wine from young bamboo shoots in southern Tanzania. A sharp knife slices the young shoot and the sap runs into a bamboo tube called an mbeta, is filtered to remove insects and ferments with wild yeast. Over six days at room temperature its pH fell from 4.04 to 3.63. Made in 4 steps over 6 days. The longest step, ferment and keep at room temperature, takes 6 days (Kaale L.D. 2022). Wild yeasts does most of the fermenting.
| Main step | 6 daysReported[kaale2022] | Ferment and keep at room temperature |
|---|---|---|
| Acidity | pH 4 → 3.63Measured[kaale2022] | Ferment and keep at room temperature |
Ulanzi is made from the sap of a bamboo, not a palm. Like palm wine it is tapped from a cut stem and ferments wild, with no starter and no boiling.
Ulanzi is not boiled, so it can pick up unwanted microbes from tools and hands; a review stresses hand hygiene and clean containers for unboiled Tanzanian drinks like ulanzi and togwa. Bamboo shoots hold taxiphyllin, a cyanogenic glycoside, and poisoning from such glycosides usually follows eating them [sang2011]. We found no measurement of cyanide in ulanzi sap, so this risk is untested.
Every number is labelled with how it is known. How this atlas is made
Laswai and colleagues (1997) listed ulanzi, bamboo juice fermented with wild yeast, among Tanzanian drinks that were growing in popularity with low-income people. Haule (2015) records that the knife-and-mbeta tapping method has been kept for generations in Songea district, and that ulanzi is cheap and plentiful in the wet season.
