Africa is filled with an array of unique flavors, ingredients, and recipes just waiting to be explored. Before the introduction of European grape (fruit) wines to the continent, Africans had been enjoying several varieties of locally produced wines and beverages for centuries. When you think of natural African drinks, your mind may immediately go to the sweet, fruity flavors of a chilled Zobo or the warm, spiced richness of Kunu. But these two beverages are just a glimpse into the wide world of African fermented drinks that have not only quenched thirsts for centuries but have also offered rich cultural traditions, vibrant flavors, and numerous health benefits.
This article delves into the fascinating world of traditional African alcoholic beverages, highlighting their cultural significance, production methods, and unique ingredients. From well-known beverages like palm wine to lesser-known brews like banana beer and millet beer, we'll explore the diverse tastes and traditions that make African drinks so special.
Africans have been making alcoholic beverages as far back as the historical record goes; palm-wine in West Africa, banana beer in the Great Lakes region, mead in Ethiopia, and maize beer in southern Africa.
How Palm Wine is Made in Ghana 🇬🇭 - An African Favorite Beverage
Palm Wine: The Ubiquitous Elixir
Palm wine is a hugely popular beverage in many parts of West and Central Africa, consumed by millions of people in both regions. Known by several names, it is commonly referred to as ‘pami’, ‘emu’ and ‘nkwu’ in Nigeria, ‘nsamba’ in Congo, ‘nsfufuo’ in Ghana and ‘matango’ in Cameroun. Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm trees such as the palmyra, date palms, and coconut palms. Known by several names, it is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia, and Micronesia.
Palm wine plays an important role in many ceremonies in many tribes and nations of Nigeria such as among the Igbo and Yoruba peoples, and elsewhere in Central and Western Africa.[5] Guests at weddings, birth celebrations, funerals, and gatherings to observe important festivals and holidays are served in generous quantities. Palm wine is often infused with medicinal herbs to remedy a wide variety of physical complaints. As a token of respect to deceased ancestors, many drinking sessions begin with a small amount of palm wine spilled on the ground (Kulosa malafu in Kikongo ya Leta). In parts of southeastern Nigeria, namely Igboland, palm wine is locally referred to as "mmanya ocha" (literally, "white drink"), with "ngwo" and "nkwu" variants. It plays a very important role in traditional Igbo settings.
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Freshly collected palm wine is very sweet and non-alcoholic. However, fermentation begins naturally and immediately after collection. As time progresses, the wine becomes more alcoholic and has some sourness and acidity to it. The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-alcoholic before it is fermented. Palm sap begins fermenting immediately after collection, due to natural yeasts in the air (often spurred by residual yeast left in the collecting container). Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet.
Despite its huge popularity in parts of the continent, very little progress has been made so far to exploit the lucrative potentials of producing palm wine on a commercial scale like beer (which is more widely available and consumed). Fortunately, I came across a company in Ghana that has successfully transformed palm wine into a commercial success and exports this product to customers in the US and Europe.
Palm wine seller
Banana Beer and Wine: East Africa's Fruity Brews
Banana beer is an alcoholic beverage that is heavily consumed in many parts of East Africa. Popularly known by many names, it’s commonly referred to as ‘Urwaga’ in Kenya, ‘Kasiksi’ in DR Congo, ‘Lubisi’ in Uganda and ‘Urwagwa’ in Rwanda and Burundi. Banana beer is made from the fermentation of mashed ripe bananas. During production, the mash is usually mixed with maize, sorghum or millet flour to provide the yeast that facilitates fermentation. Banana beer is often consumed as an everyday beverage and a favourite drink during festivals, ceremonies and cultural events.
Like banana beer, banana wine is also made from mashed bananas and the production process for both beverages is quite similar. However, the fermentation process for banana wine takes much longer and gives the wine a longer shelf life than banana beer, which spoils easily and cannot be stored for long periods. Banana wine is a clear, slightly sparkling alcoholic beverage and depending on the type of yeast and amount of sugar added, the sweetness and alcohol level in the final product can vary.
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Despite the huge local and export potential of banana beer, there is just very little commercial production of this product going on. Interestingly, India has already produced award-winning banana wines and is investing in research to expand its banana wine production. This presents a huge global advantage and opportunity for banana wine.
Honey Wine (Mead): The Ancient Nectar
Honey wine (also known as ‘mead’ in Western countries) is a wine produced by fermenting honey with water. Honey wine is arguably one of the oldest forms of wine (consumed before Christ) and has a rich history in Africa, Europe, and Asia. Africa’s abundant bee population and huge honey production potential gives it a big advantage in honey wine production. In Ethiopia, the world’s 10th largest honey producer, honey wine (locally known as ‘Tej’) is famous and widely enjoyed as the country’s national drink. It is also widely consumed in Eritrea (called ‘Mes’) and remains a popular beverage of the Xhosa and Tswana people of Southern Africa who refer to it as ‘iQhilika’ and ‘Khadi’ respectively.
Honey wine has become a novelty drink in Europe and other developing regions of the world and remains a huge attraction for the growing number of people who want to try something different from grape wines.
African Beer: Brewed from the Earth
Beer brewed from millet, corn and sorghum (also known as ‘guinea corn’) are widely considered as African beer. For thousands of years, Africans have been brewing local and homemade beer made from fermented mixes of millet, sorghum and corn. Though many different recipes exist, African beer is locally known as ‘dolo’ in Burkina Faso, ‘pito’ and ‘burukutu’ in Nigeria, ‘bili bili’ in Cameroun, ‘merissa’ in Sudan, ‘chibuku’ and ‘umqombothi’ in several parts of Southern Africa.
Unlike foreign (barley-based) beers, most African beers are opaque beers; that is, they often contain sediments of partially fermented maize, sorghum or millet. Because millet, sorghum and corn are abundantly produced in Africa, this beer is much cheaper than foreign beers which are produced with imported barley and hops. The recipe for brewing many of the varieties of African beer is passed from one generation to another.
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Sorghum Beer
Other Traditional African Beverages
Beyond the more well-known beverages, Africa boasts a plethora of other traditional drinks, each with its own unique character and cultural significance. Here are a few examples:
- Kunu: A fermented grain drink, is a staple in many homes across Nigeria, particularly in the northern region. Traditionally made from grains like millet, sorghum, or maize, Kunu has a mildly sweet and slightly tangy taste.
- Zobo: Known in many parts of the world as hibiscus tea, Zobo is a popular West African drink made from dried hibiscus petals. Zobo is especially popular in Nigeria, Ghana, and other parts of West Africa.
- Bushera: A traditional Ugandan drink made from fermented millet or sorghum flour. It has a thick, creamy consistency and a mildly sour taste.
- Ogi: A fermented cereal pudding made from maize, millet, or sorghum, but when diluted, it becomes a nutritious beverage.
- Togwa: A popular non-alcoholic drink in Tanzania, Togwa is made from a mix of fermented millet, maize flour, and water.
- Sobia: A traditional Egyptian drink made from rice, sugar, milk, and coconut, which is then fermented to create a smooth, creamy beverage.
- Nunu: A fermented milk drink popular in West African countries like Ghana and Burkina Faso. It’s made from cow's milk and has a tangy, yogurt-like taste.
- Jugo de Soya: A traditional Angolan fermented soy milk drink, Jugo de Soya is packed with nutrients and has a creamy, slightly sour taste.
- Kishk: In Egypt and Sudan, Kishk is a traditional fermented mixture of wheat and fermented milk.
Craft Cocktails Inspired by Africa
Inspired by the local traditions and flavors of different African countries, innovative bartenders have created unique cocktail recipes that bring the spirit of Africa to the bar. Here are a few examples:
- The Awaited Genie: Inspired by the Kalenjin tribe of The Great Rift Valley in Kenya, Anette Mulama prepares The Awaited Genie using a cultural drink known as ‘Mursik’. The Awaited Genie combines Mursik with Captain Morgan Original Spiced Rum, cardamom and rosemary to create a delectable, spicy cocktail.
- Kahawa Chungu: Benjamin Kamau Thiong’o, head bartender at Funky Monkey in Kenya, found inspiration for Kahawa Chungu (meaning “spicy coffee”) from the coastal areas of Kenya, where coffee and tea are a chief export. Benjamin uses a collection of spices, paired with coffee, dark chocolate and Johnnie Walker Black Label for his creation.
- Three Summers: For her Three Summers cocktail, Ornella Cadasse takes inspiration from Ghana and its traditional ingredients. She makes use of prekese, a flowering, aromatic plant from West Africa used mainly in traditional stews. Together with popular Ghanaian spices, Ornella uses lime and Tanqueray for her African cocktail creation!
- The Nyeri Harvest Bliss: Raphael Ginthinji sees his cocktail creation, The Nyeri Harvest Bliss as a story of the lush coffee farms and warm hospitality of the local Nyeri people. The Nyeri Harvest Bliss combines the smoky essence of roasted coffee with spicy cinnamon, Smirnoff Vodka, and a sweet honey finish.
- Heritage Infusion: Lucinda Zinyemba has taken inspiration for her Heritage Infusion cocktail from her own Southern African Basotho roots. For Heritage Infusion, Lucinda combines sweet potato and mopane worm, with Don Julio Blanco, jalapenos, orange bitters, lime juice and a simple sugar syrup.
The Future of African Beverages
For Africa’s local beverage brands to truly succeed, entrepreneurs and businesses interested in this area will have to take advantage of the continent’s strengths and opportunities. According to a March 2014 report released by Rabobank, Africa will be the fastest growing beer market in the world over the next five years. The raw materials for the production of Africa’s local brews and wines are abundantly available on the continent.
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