Mahewu

What we know so far

Mahewu is the sour, slightly sweet, non-alcoholic grain drink of Southern Africa, the thing a farm worker drinks at midday and a grandmother makes for the children: a thin porridge of maize meal (or, in the older Zimbabwean way, finger millet malt, chimera) cooked, cooled, thinned with water and left in a warm place for two to four days until it ferments and turns tangy. In South Africa it is mageu or amahewu and sold in cartons; in Zimbabwe the home version made from malted rapoko has a natural sweetness, and any sourness beyond mild means the malt was not processed well. It is drunk cold, shaken first.

The draft was written from 2 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting