- equal parts sorghum and maize meal mixed with water and left overnight
- the following day a part of mixture is scooped off and boiled and then left overnight to cool down
- once cooled, more maize is mixed in to make a porridge and it is mixed into the batch again
- during this time the wild yeast will have started fermentation and it should have started to give off a sour odour
- after two to three days (depending on weather/heat) it should be ready to drink (the longer it ferments the more sour it gets, so best not to wait too long)
Traditionally, Umqombothi is enjoyed shared in a group with the brew being passed around in an Ukhamba (pot) and given a quick swirl before you give it a whirl. Generally it gets to around 3-4% ABV so something that can be enjoyed for a couple of passes I guess.
Go out and give it a taste and see what you think, it is not for the faint-hearted!!!
Enjoy!