Umqombothi

Umqombothi is Xhosa beer, brewed from maize meal, maize malt and sorghum malt. It is thick, cloudy, sour smelling and low in alcohol, usually under three per cent, and it is not made to be compared with lager. It is a different category of drink with a different purpose. Its purpose is ceremonial before it is social. In Xhosa practice umqombothi is brewed for the return of the abakwetha, the young men coming back from ulwaluko, the initiation and circumcision rite. It is central when families communicate with the amadlozi, the ancestors, and it appears at traditional weddings, funerals and imbizo, the community meetings where matters are decided. A gathering of consequence has umqombothi at it, and its absence would be noticed as a statement. The drink is not confined to South Africa. Sorghum beer is brewed across the continent under many names: dolo in Burkina Faso, pito in Nigeria, ingwebu among the Ndebele of Zimbabwe, which is their word for froth. Brewing is done outdoors over an open fire, cooled at ambient temperature, and the recipes are held within families and passed down rather than written.