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Thobwa is a Malawian fermented drink that has a milky appearance, a cereal taste and a grainy texture. It is made from white maize and millet or sorghum and is popular in all parts of the country. The name thobwa means "sweet beer", and although it is a non-alcoholic drink the same drink can be left for 5 days and it will turn to 'mowa' or beer.
Contents
Preparation
Thobwa is made by boiling water with 'n'gaiwa' (whole grain white maize flour) until it makes 'phala' (porridge). More water is then added and brought to a rolling boil for about 15 minutes. After this the mixture is left to cool until warm and at this point a handful of 'maŵele' (millet flour) is added. This mixture is now left in a 'mbiya' (big clay pot) in a cool place for 2 days before being served as thobwa.
Drinking and etiquette
Because thobwa is made using maize flour it has a cereal taste and is fillinf. 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. Thobwa can be found all year round, however it is mainly served in the hot months (Sept-Nov), and is particularly served to welcome guests visiting a compound. Huge quantities of thobwa is consumed at weddings as a celebratory drink.