Thobwa

A cup of thobwa in Champiti village, Malawi
A person making thobwa in Champiti village, Malawi
A person drinking thobwa as a guest in Malawi

Thobwa is a Malawian fermented drink[1] that has a milky appearance, a cereal taste and a grainy texture.[2] It is made from white maize and millet or sorghum[3] and is popular in all parts of the country.[4] The name thobwa means "sweet beer",[5] and although it is non-alcoholic it can be left for 5 days and it will turn to mowa or beer.[6]

Preparation

Thobwa is made by boiling water with m'gaiwa (whole grain white maize flour) until it makes phala (porridge).[7] More water is then added and brought to a rolling boil for about 15 minutes.[2] After this the mixture is left to cool until warm and at this point a handful of maŵele (millet flour) is added.[8] This mixture is now left in a mbiya (big clay pot) in a cool place for 2 days before being served as thobwa.[8]

Drinking and etiquette

Because thobwa is made using maize flour it has a cereal taste and is filling.[9] Lots of Malawians use this drink as energy for the day and it is sold everywhere out of recycled plastic bottles in the towns/cities, and from clay pots in the villages.[4] Thobwa can be found all year round, however it is mainly served in the hot months (September-November), and is particularly served to welcome guests visiting a compound. Huge quantities of thobwa are consumed at weddings as a celebratory drink.[6]

See also

  • Drink portal

References

  1. ↑ Towards Defragmenting the Management System of Lake Chilwa Basin, Malawi. p. 68. Retrieved 3 September 2014.
  2. 1 2 http://porkandgin.com/drinks/how-to-make-thobwa/
  3. ↑ Kitchens of the World. p. 102.
  4. 1 2 http://canteriointernational.org/blog4/2010/06/15/togba-malawi-local-soft-drink
  5. ↑ Peri-Urban Land Transactions. p. 302.
  6. 1 2 http://www.travelmalawiguide.com/Thobwa.html
  7. ↑ Moments That Shaped My Life. p. 92. Retrieved 3 September 2014.
  8. 1 2 http://www.thetravelword.com/local-food-drinks/
  9. ↑ http://jn.nutrition.org/content/133/11/3992S.long
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