Fermented beverages are a significant part of people’s diets in Africa. Ibwatu is a fermented drink made from grain and is a natural energy drink.
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Ibwatu
African Energy Drink
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Locals distinguish Ibwatu plants through their leaves,
stems, and root. The roots of the plant are a rich as a source of amylolytic enzymes. Rhynchosia heterophylla or Ibwatu roots is a perennial shrub native
to Tanzania, Zaire, and Zambia. The plant also grows in the Sudano-Zambezian
Region.
The
ingredients of traditional production Ibwatu are sugar, water, starch, and roots of
the Ibwatu plant. Maize or corn is the most widely used source of starch however,
other plants are used depending on the region such as sorghum, finger millet, cassava, sweet potato,
and Irish potato.
The roots of the plant contribute to the color and the characteristic flavor of the drink. The steps are taken to make the Ibwatu African Energy Drink recipe is first pound roots, and then boil mash, next strain mixture and lastly rest or 24 hours.
Ibwatu African Energy Drink
Ingredients
½
cup pounded Ibwatu roots (substitute one package of yeast but color and taste
will not be the same)
1
cup cornmeal
1/3
cup sugar
5
cups filtered water
Directions
In
a large pot boil water, add cornmeal simmer about 10 minutes remove from heat
and cool mixture slightly. Add the pounded Ibwatu roots to warm mixture, stir, and
strain. Let stand for one day, serve cold.
