Mageu

Mageu, Mahewu, Mahleu, Magau , Madleke, Mabundu, maHewu, amaRhewu or amaHewu is a traditional Southern African non-alcoholic drink among many of the Chewa/Nyanja, Shona, Ndebele, Nama Khoikhoi and Damara people, Sotho people, Tswana people and Nguni people made from fermented mealie pap. 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.

Fermentation process

Thin mealie pap 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. Pasteurisation is done in commercial operations to extend shelf-life.

Nutrition

Nutritionally, it is similar to its parent mealie meal, but with the glucose metabolized to lactate during fermentation. Commercial preparations are often enriched with vitamins and minerals. Although typically considered non-alcoholic, very small amounts of ethanol have been reported.