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.
Ingredients
- 4 cups sorghum
- 10 cups water
- 1 cup sugar
- 1 packet beer yeast
Instructions
- Rinse the sorghum and soak it in 6 cups of water for 2 days, changing the water daily.
- After 2 days, drain the sorghum and spread it out on a clean cloth to dry for a few hours.
- Grind the dried sorghum into a coarse flour using a mill or food processor.
- 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.
- Dissolve the sugar in 2 cups of warm water and add it to the cooled sorghum mixture.
- Sprinkle the beer yeast over the mixture and stir well to combine.
- Transfer the mixture to a clean, airtight container and let it ferment for 2-3 days in a cool, dark place.
- Once fermented, strain the beer through a fine sieve or cheesecloth to remove any solids.
- 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