Processing methods of 'oshikundu', a traditional beverage from sub-tribes within Aawambo culture in the Northern Namibia

bibliographic database
Line

Periodical article

Title:	Processing methods of 'oshikundu', a traditional beverage from sub-tribes within Aawambo culture in the Northern Namibia
Editor:	Embashu, Werner
Year:	2013
Periodical:	Journal for Studies in Humanities and Social Sciences (ISSN 2026-7215)
Volume:	2
Issue:	1
Pages:	117-127
Language:	English
Geographic term:	Namibia
Subjects:	beer alcoholic beverages food preservation indigenous knowledge
Abstract:	Fermented beverages have a long history in Africa and fermentation is the cheapest, oldest form of food preservation. Indigenous Knowledge (IK) has been at the for-front of the traditional food and beverage processing technology. 'Oshikundu' is a Namibian cereal-based fermented beverage brewed with water, brans, pearl millet (Pennisetum glaucum (L.) R. Br.) flour, locally known as 'mahangu', and malted sorghum (Sorghum bicolor) flour. Oshikundu is brewed in many Aawambo households and in part of the Kavango region. It is a perishable beverage with a shelf life of less than six hours. It has been brewed for many generations among Aawambo and the traditional art of brewing has been passed orally from generation to generation. Over time, however, the knowledge of brewing has declined, especially among young people. The authors recommend to incorporate modern biotechnology in the traditional brewing methods, in order to control, optimise and standardise the organoleptic quality of oshikundu. Bibliogr., sum. [ASC Leiden abstract]