Mageu

 ( South African Cuisine ) 

Mageu (Setswana spelling), Mahewu (Shona language/Chewa people/Nyanja language), Mahleu (Sesotho spelling), Magau (xau-Namibia) (Khoikhoi spelling), Madleke (Tsonga language spelling), Mabundu (Tshivenda spelling), maHewu, amaRhewu (Xhosa language spelling) or amaHewu (Zulu language and Northern Ndebele spelling) is a traditional Southern African non-alcoholic drink among many of the Chewa/Nyanja, Shona, Ndebele, Nama people Khoikhoi and Damara people, Sotho people, Tswana people and Nguni people made from fermented maize porridge. Home production is still widely practised, but the drink is also available at many supermarkets, being produced at factories. Its taste is derived predominantly from the lactic acid that is produced during fermentation, but commercial mageu is often flavoured and sweetened, much in the way commercially available yogurt is. Similar beverages are also made in other parts of Africa.

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Fermentation process Thin mealie pap (maize meal) is prepared, to which wheat flour is added, providing the inoculum of lactate-producing bacteria. The mixture is left to ferment, typically in a warm area. Pasteurization is done in commercial operations to extend shelf-life.

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Nutrition Nutritionally, it is similar to its parent mealie meal, but with the glucose metabolized to lactate during fermentation. Commercial preparations are often enriched (In South Africa, the term 'fortification' is only allowed legally for specific, government-sanctioned nutrition programs, e.g. that of bread) with and Dietary mineral. Although typically considered non-alcoholic, very small amounts (less than 1%) of ethanol have been reported.

K. Steinkraus (2025). 9780824750947, Taylor & Francis. . ISBN 9780824750947

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See also

• Boza
• Ogi
• Tejuino

• Steinkraus, Keith H. "Industrialization of indigenous fermented foods". Google books. Accessed May 2010.

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