Maheu (Zimbabwean Fermented Maize Drink)
In short: A lightly soured, slightly sweet drink made from fermented maize porridge, a traditional Zimbabwean refresher served cold. It takes about 35 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 20 min
- Resting
- 24 h
- Total
- 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 125 kcal
Maheu is a traditional Zimbabwean drink made from maize porridge that is thinned, fermented for a day or two and sweetened. It is cloudy, creamy and gently sour, a little like drinking a thin, tangy porridge, and it is served cold on hot days and at gatherings. Millet or sorghum flour is the traditional starter that kicks off the fermentation. Use a very clean container and drink it within a few days.
Instructions
- Whisk the maize meal with 250 ml (1 cup) of the cold water until smooth. Bring 750 ml (3 cups) of the water to a boil in a heavy pot, whisk in the paste and cook, stirring, for 10 to 15 minutes, until you have a thin, smooth porridge with no raw taste.
- Remove from the heat and stir in the remaining 500 ml (2 cups) of cold water. Let it cool to lukewarm, 35 to 40°C (95 to 105°F).
- Whisk the millet flour with a ladleful of the lukewarm porridge until smooth, then stir it back into the pot.
- Scald a large jar or bowl and a spoon with boiling water, then pour in the mixture. Cover loosely with a clean cloth. Ferment at room temperature for 24 to 48 hours (12 to 24 hours in hot weather), stirring once or twice a day with a clean spoon, until pleasantly sour and slightly bubbly.
- Stir in the sugar and salt and taste. Add more sugar if you like. Chill for at least 2 hours, stir well and serve cold.
Tips
- Finger millet (rapoko) and sorghum flour are sold at African grocers and health food stores. If you cannot find either, use 2 tbsp of plain wheat flour, a common home starter, though the drink is then no longer gluten-free. Do not use yeast, which ferments to alcohol instead of souring the drink.
- Discard the whole batch if you see fuzzy mold or pink or black streaks, or if it smells rotten rather than pleasantly sour. Refrigerate after fermenting and drink within 3 days.
Questions and answers
Is maheu alcoholic?
A short fermentation leaves only trace amounts of alcohol, but a longer one can raise it slightly. Stop at 24 hours and refrigerate if you want it as mild as possible.
How long does homemade maheu keep?
Refrigerated, up to 3 days. It keeps souring, so drink it sooner for a milder taste.
Why does my maheu separate?
Separation is normal. The thicker part settles at the bottom, so stir or shake it well before pouring.
How long does it take to make Maheu (Zimbabwean Fermented Maize Drink)?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Maheu (Zimbabwean Fermented Maize Drink)?
About 125 kcal per serving, with 2 g of protein, 29 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 125 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 29 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 14 g |
| Sodium | 40 mg |
Estimated values, calculated from the ingredients.
