Munkoyo

What we know so far

Munkoyo is Zambia's fermented maize drink, made in nearly every province under one name or another: a thin maize porridge cooled and mixed with the pounded root of the munkoyo tree (Rhynchosia), whose enzymes turn the starch to sugar and start a gentle fermentation over a day or three. The result is sweet-sour, cloudy and lightly fizzy, drunk cold in the hot season, at funerals and at village gatherings. The Tonga of the south make it as chibwantu with crushed maize (masembe); the Eastern Province makes thobwa with a millet or sorghum malt instead of the root. Left long, it turns into beer.

The draft was written from 2 published sources and holds 4 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.

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