Sorghum Beer (incwancwa)

Sorghum Beer, also known as Incwancwa, is a traditional Swazi beer made from fermented sorghum. It is a popular beverage in Eswatini and is often enjoyed during social gatherings and traditional ceremonies.

Sorghum Beer (incwancwa)

Ingredients

  • 4 cups sorghum
  • 10 cups water
  • 1 cup sugar
  • 1 packet beer yeast

Instructions

  1. Rinse the sorghum and soak it in 6 cups of water for 2 days, changing the water daily.
  2. After 2 days, drain the sorghum and spread it out on a clean cloth to dry for a few hours.
  3. Grind the dried sorghum into a coarse flour using a mill or food processor.
  4. Boil 4 cups of water and add the sorghum flour, stirring constantly to prevent lumps. Cook for 10 minutes, then remove from heat and let it cool to room temperature.
  5. Dissolve the sugar in 2 cups of warm water and add it to the cooled sorghum mixture.
  6. Sprinkle the beer yeast over the mixture and stir well to combine.
  7. Transfer the mixture to a clean, airtight container and let it ferment for 2-3 days in a cool, dark place.
  8. Once fermented, strain the beer through a fine sieve or cheesecloth to remove any solids.
  9. Store the sorghum beer in the refrigerator and serve chilled.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
3 days
Total time:
20 minutes
Cooking method
Fermentation

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
30g
Protein
2g
Fat
0g

Supplies

Clean cloth Fine sieve or cheesecloth

Tools

Mill or food processor

Serving suggestions

Serve the sorghum beer with traditional Swazi dishes like Sishwala (maize porridge) and grilled meat.

Tips & tricks

For a stronger flavor, you can let the sorghum beer ferment for an additional day.

Cost

$5