I've had a good look at recipes for uMqombothi and I notice that they all start with an introduction that says yeast is used as one of the ingredients, but then the recipe doesn't mention any of it, but instead the stuff is boiled DURING fermentation. This is a good example: https://www.jacarandafm.com/shows/th...ct-umqombothi/. First you mix maize meal, maize malt and wheat malt with water (but no yeast), cover and let stand to ferment overnight. (Not sure how that's going to work without yeast in a covered bucket.) The next day you cook it to make a porridge (thus sterilizing it and killing whatever yeast may have ended up in there through magic, rips in the space/time continuum or teleportation) AND boiling off whatever alcohol might have formed during this supposed overnight fermentation! Uh-huh.
The next day wheat malt is added and the mixture is once again left to "ferment". Uh-huh. On the morning of day 4, "the contents of the pot should have the appearance of umqombothi - a thick, rich foamy layer flowing out of the container." [Scratches head at this point]
So how is this really supposed to work? Fermentation without yeast, boiling after fermentation has supposedly started... WTF? Any thoughts here?
// FvW
The next day wheat malt is added and the mixture is once again left to "ferment". Uh-huh. On the morning of day 4, "the contents of the pot should have the appearance of umqombothi - a thick, rich foamy layer flowing out of the container." [Scratches head at this point]
So how is this really supposed to work? Fermentation without yeast, boiling after fermentation has supposedly started... WTF? Any thoughts here?
// FvW
Comment