Traditional fermented foods and beverages of Namibia

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Traditional fermented foods and beverages of Namibia Jane Misihairabgwi, Ahmad Cheikhyoussef Journal of Ethnic Foods Volume 4, Issue 3, Pages 145-153 (September 2017) DOI: 10.1016/j.jef.2017.08.001 Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 1 Distribution of traditional fermented foods and beverages in Namibia. Journal of Ethnic Foods 2017 4, 145-153DOI: (10.1016/j.jef.2017.08.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 2 Milk-based fermented products. (A) Calabash in which fresh milk is fermented. (B) Root chunks added to the calabash in the traditional production of omashikwa. (C) Ready-to-consume omashikwa packaged in recycled soft drink bottles. (D) Ready-to-consume mashini ghakushika being poured into a recycled soft drink container. (E) Ready-to-consume âudaï in plastic containers and the calabash used in production. Journal of Ethnic Foods 2017 4, 145-153DOI: (10.1016/j.jef.2017.08.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 3 Non-alcoholic cereal-based fermented beverages and ingredients. Ingredients used in the production of oshikundu include: (A) pearl millet meal. (B) and (D) Sorghum malt. (C) Pearl millet bran. (E) Ready-to-drink oshikundu in a jug. (F) Ready-to-consume maxau made from fermented maize meal. Journal of Ethnic Foods 2017 4, 145-153DOI: (10.1016/j.jef.2017.08.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 4 Alcoholic fermented beverages made from the cereals pearl millet and sorghum. (A) Boiling of sorghum malt and water in a metal pot on a fire while stirring using a wooden stick. (B) Sieving of boiled sorghum malt and water mixture using a sack to collect the dregs and a dish to collect the filtrate (http://preservenamibia.org/drinks/omalodu/). (C) Unground sorghum malt, the ingredient used to make otombo. (D) The beverage otombo in a plastic bucket with a sieving sack used to collect dregs and a traditional cup used for serving. (E) The beverage epwaka in a bucket with a sieving sack to collect the dregs from the pearl millet bran. Journal of Ethnic Foods 2017 4, 145-153DOI: (10.1016/j.jef.2017.08.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 5 The alcoholic brown wheat-based fermented beverage Ho ≠Goas. Ingredients used for production of Ho ≠Goas are: (A) brown wheat flour. (B) //Kuni (rubber grass). (C) !Khuxā (coffee root). (D) Ready-to-drink Ho ≠Goas produced by fermenting a mixture of the dry ingredients in warm water held in a glass bottle. Journal of Ethnic Foods 2017 4, 145-153DOI: (10.1016/j.jef.2017.08.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 6 Vegetable-based fermented product, mudhika. (A) Fermentation of cassava tubers submerged in water in a plastic bucket. (B) Sun drying of chipped, fermented cassava on plastic sheets. Journal of Ethnic Foods 2017 4, 145-153DOI: (10.1016/j.jef.2017.08.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 7 Fruit-based fermented beverages. (A) Soaking of fruit in a bucket and fermentation to produce ombike. (B) Distillation of fermented ombike product. (C) Ready-to-drink ombike being poured into a recycled glass bottle. (D) Marula fruit and peeling of fruit using a horn, and then separating the fruit pulp from the seeds into different dishes. (E) Pouring marula juice into a traditional earthenware pot (http://www.preservenamibia.org/drinks/omaago). (F) Ready-to-drink omagongo in a jug. Journal of Ethnic Foods 2017 4, 145-153DOI: (10.1016/j.jef.2017.08.001) Copyright © 2017 Korea Food Research Institute Terms and Conditions