How to Make Homemade Chibwantu

October 20, 2016

Chibwantu, also known as Munkoyo, is a traditional homemade non-alcoholic fermented beverage. With summer around the corner, the recipe for this refreshing beverage is sure to come in handy. Remember it takes approximately 24 hours for fermentation so make sure to plan ahead!

6 cups maize grits
12 cups cold water
Handful of Munkoyo (roots for fermentation)
2 litres cold water

First, pour the 2 litres of water into a big bowl and soak the Munkoyo roots.

Then, in another bowl, wash the maize grits by mixing them with the 12 cups of water and sieve the floating husks. Repeat until there are no more husks floating.

Remove the maize grits and boil the remaining water. Then slowly add the maize grits again, stirring as you add them. The let the water and grits boil for 30-45 minutes.

Take the maize (which will now have the consistency of porridge) off the heat and let it cool for about 10 minutes. Make sure to keep stirring it as it cools.

Slowly pour the 2 litres of water in which the Munkoyo roots were soaking into the cooled maize porridge. You can either sieve the water leaving the roots out or you can pour it straight in.

Leave this mixture in a big bowl or bucket for 24 hours.