Munkoyo

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Girl brewing Munkoyo beer in rural Zambia Local Brew.jpg
Girl brewing Munkoyo beer in rural Zambia

Munkoyo [1] [2] [3] or ibwatu [4] is a popular type of beer in rural Zambia. It is a mildly fermented drink made from maize porridge and pounded Rhynchosia venulosa (known locally as munkoyo) roots. [5] This mixture is then boiled. [6] It can then be drunk immediately after it is made or allowed to ferment for several days. It is often called "sweet beer" by Zambians. It is also found in central African countries like Congo where it is used as a drink in traditional ceremonies as well as an ordinary beverage.

Contents

Munkoyo is known to have positive health effects, including promoting a healthier gut microbiome and vitamin B. [6]

Production

The roots of Munkoyo used to create the drink Munkoyo Roots.jpg
The roots of Munkoyo used to create the drink

Production of Munkoyo is usually done in rural villages, and is produced from corn specifically Rhynchosia venulosa known as Munkoyo. Many individuals in Zambia rely on the production of Munkoyo for employment. [7] Fermentation of Munkoyo is primarily from Lactic Acid Bacteria. [8]

Taste

The taste of Munkoyo is slightly sweet with high amounts of starch with a pH of 3.3. [9]

Health incidents

While collecting munkoyo roots, some root harvesters also remove poisonous roots. This has caused several incidents of dozens of people being hospitalized. [5] One such incident happened in Solwezi District, hospitalizing 17 and killing 2, [10] and another incident near Kitwe which hospitalized 98. [11]

See also

References

  1. ↑ Keith Steinkraus (4 May 2018). Handbook of Indigenous Fermented Foods, Revised and Expanded. CRC Press. pp. 528–530. ISBN   978-1-351-44251-0.
  2. ↑ Everlon Rigobelo (3 October 2012). Probiotics. BoD – Books on Demand. pp. 176–. ISBN   978-953-51-0776-7.
  3. ↑ Françoise Malaisse (2010). How to live and survive in Zambezian open forest (Miombo ecoregion). Presses Agronomiques de Gembloux. pp. 289–295. ISBN   978-2-87016-106-7.
  4. ↑ Phiri, Sydney; Schoustra, Sijmen E.; Heuvel, Joost van den; Smid, Eddy J.; Shindano, John; Linnemann, Anita (2019-10-22). "Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds". PLOS ONE. 14 (10): e0223501. Bibcode:2019PLoSO..1423501P. doi: 10.1371/journal.pone.0223501 . ISSN   1932-6203. PMC   6805097 . PMID   31639127.{{cite journal}}: CS1 maint: article number as page number (link)
  5. 1 2 Lukwesa Burak (24 December 2018). "World News Today". World News Today. BBC World News . Retrieved 28 May 2024.
  6. 1 2 Jongeling, Coretta (13 November 2019). "Beating malnourishment with traditional drinks". Resource online. Retrieved 15 July 2024.
  7. ↑ "Spontaneous fermentation of Munkoyo; a cereal-based beverage in Zambia". edepot.wur.nl.
  8. ↑ "A Review of Health Benefits of Fermented Munkoyo, Chibwantu Beverages And Medicinal Application of Rhynchosia Roots". heraldopenaccess.us.
  9. ↑ Zulu, R. M.; Dillon, V. M.; Owens, J. D. (March 3, 1997). "Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source". International Journal of Food Microbiology. 34 (3): 249–258. doi:10.1016/s0168-1605(96)01195-6. PMID   9039570.
  10. ↑ "Zambia: Munkoyo Kills 2, 17 Hospitalised" . Retrieved 31 May 2024.
  11. ↑ Kabaila, Moses. "Times of Zambia | 98 mourners poisoned after drinking munkoyo". Times of Zambia. Retrieved 31 May 2024.
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