Processing methods of Oshikundu, a traditional beverage from sub-tribes within Aawambo culture in the Northern Namibia

Abstract

Fermented beverages have a long history in Africa and fermentation is the cheapest, oldest form of food preservation. Indigenous Knowledge (IK) has been at the for-front of the traditional food and beverage processing technology. Oshikundu is a Namibian cereal based fermented beverage brewed with water, brans, pearl millet (Pennisetum glaucum (L.) R. Br.) flour locally known as mahangu and malted sorghum (Sorghum bicolor) flour. Oshikundu is brewed in many households among Aawambo and part of Kavango region.It is a perishable beverage with a shelf life under six hours. Oshikundu is brewed for many generations among Aawambo, which the brewing process have adopt and evolved over time. The traditional art of brewing Oshikundu has been passed orally from generation to generation. The knowledge of brewing and interest is declining over time especially among young people. Rural women have taken advantage of the locally available raw materials with their IK for their livelihood by selling Oshikundu. The traditional methods have potential to incorporate the modern biotechnology to control, optimise and standardise the organoleptic quality of Oshikundu.