Thobwa is a Malawian and Zambian fermented drink[1] that has a milky appearance, a cereal taste and a grainy texture.[2] It is made from white maize and milletorsorghum[3] and is popular in all parts of the country.[4] The name thobwa means "sweet beer",[5][verification needed] and although it is non-alcoholic it can be left for five days and it will turn to mowa or beer.[6][failed verification]
Thobwa is made by boiling water with m'gaiwa (whole grain white maize flour) until it makes phala (porridge).[7] More water is then added and brought to a rolling boil for about 15 minutes.[2] After this the mixture is left to cool until warm and at this point a handful of maŵele (millet flour) is added.[8] This mixture is now left in a mbiya (big clay pot) in a cool place for two days before being served as thobwa.[8]
Because thobwa is made using maize flour it has a cereal taste and is filling.[9] Many Malawians use this drink as energy for the day and it is sold everywhere out of recycled plastic bottles in the towns/cities, and from clay pots in the villages.[4] Thobwa can be found all year round, however it is mainly served in the hot months (September-November), and is particularly served to welcome guests visiting a compound. Huge quantities of thobwa are consumed at weddings as a celebratory drink.[6]
