Oshikundu
Oshikundu , rarely also Ontaku , is a traditional drink from Namibia , which is made from fermented mahangu and sorghum ( millet from the region) mostly at home using lactic acid fermentation . Since starch turns into alcohol in the manufacturing process, it is a type of beer . As with most home brewing products, the alcohol content varies, and is mostly low. Oshikundu is an acidic drink with a pH between 3.33 and 3.6.
distribution
Oshikundu is mainly consumed in Namibia. There it is particularly common in the north in the regions of Oshana , Oshikoto , Ohangwena and Omusati , as well as in Kavango-East and Kavango-West . Oshikundu is also common in Windhoek and other cities where Owambo live.
The drink - in the non-alcoholic version - is also used as a children's food. Larger households in particular regularly produce their own oshikundu.
After brewing, it is often brought quickly in buckets to the open markets and sold there. A traditional self-produced drink, Oshikundu is now also industrially produced.
Under the Meme Mahangu brand, Namib Mills produces an Oshikundu mixture with 1 kg of mahangu flour and malted sorgum. The method of preparation is indicated on the packaging. The amount is enough for 14 liters of Oshikundu.
Manufacturing
Recipes have been passed on orally for generations, usually by women. They differ only slightly from each other, since basically only mahangu flour, malted sorghum flour and water are required for preparation.
A distinction is made between two different types of preparation. 1. Boiling water and mahangu flour are mixed into a paste and then sorghum is added to the cooled mass. Finally, it is topped up with cold water. 2. Warm water is mixed directly with mahangu and sorghum flour to a pulp. Finally, it is filled with cold water.
Regardless of these two variations, bran may also be added. It is also common to use Oshikundu from the day before as a starter culture , but a fermentation process through lactic acid fermentation sets in even without a starter culture .
ingredients
The alcohol content varies between 1% and 1.6% depending on the region and consumption habits. In the Ohangwena and Omusati regions (1.4% - 1.6%), stronger Oshikundu is preferred in contrast to Oshana and Oshikoto (1%).
The nutritional values vary for protein between 0.131 and 0.175 mg / ml and for calories between 38 and 52 kJ / 100 ml.
Phosphorus, potassium, magnesium and calcium are contained in large quantities, while cerium can only be detected in small quantities.
The lactic acid bacteria Lactobacillus plantarum, Lactococcus lactis, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus pentosus and Lactobacillus curvatu could be detected in different proportions in Oshikundu and are decisive for the fermentation, which also creates ethanol. Due to the poorly controlled fermentation conditions, harmful bacteria such as Enterobacter cloacae and Chronobacter sakazakii can multiply quickly. However, Oshikundu is usually easily digestible and food poisoning is rarely reported.
Web links
Individual evidence
- ^ Mahangu - Manna of the north. Gondwana Collection, April 11, 2013.
- ↑ a b c Werner Embashu: Physicochemical, nutrient and microbiological analysis of Oshikundu; a cereal based fermented beverage from Namibia. Windhoek ( handle.net ).
- ↑ Sabine Leporrier, Antoine Leveau, Sandrine Dury, Nicolas Bricas: Mahango Urban Consumption Survey . Ed .: Ministry of Agriculture, Water and Rural Development, Namibia. Namibian Agronomic Board. Ministeré des Affairs Etrangéres, France. November 2002.
- ↑ Home - Namib Mills (PTY) Ltd. (No longer available online.) Archived from the original on July 16, 2017 ; accessed on July 23, 2017 (English). Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
