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Food
Habits of Tanzania
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Traditional
drinks
Alcohol
"Nowadays, alcohol is consumed
in large quantities throughout Tanzania,
especially from people who consider themselves
as affluent. The amount of beer/alcohol
is not counted, all that is available
during an evening is going to be finished
even if it would be a whole box/crate
of beers." (Dr.
Lillian Mwanri 2005)
Source: Interview with
Dr. Lillian Mwanri 2005
(Tanzania - Kilimanjaro area)
Communicable Disease Control Branch ,
Public Health & Clinical Coordination
Department of Health,, Australia, http://www.dh.sa.gov.au/pehs
Preparation
of "Maize and sorghum beer"
Utshwala,
the traditional beer brewing among
the Zulu people of the Kwa Zulu Natal
province, South Africa
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INGREDIENTS:
Sorghum
Maize
Beer
was brewed in a special hut by women;
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The grains were
cooked to form a thick porridge,
then left to stand for one day to
steep.
On the second day
the softened grains were boiled
with water to form a milky soup.
The large pot was covered to keep
it warm and aid the fermentation
process for one day.
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The
brew was filtered through a grass
sieve. |
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The liquid was squeezed
out of the grass sieve.
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The
brew liquid remained in the pot and
the lefover grains were put on a selfmade
grass plate. |
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A special clay pot
was used to serve the beer in.
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Transfilling of the beer |
Which tribes in Tanzania consumed
beer in the past?
Find out in the following article:
 PDF:
Tribes
of Tanganyika_1935
Brewing beer on Ukara Island (Lake
Viktoria) in 1951
PDF:
Brewing
beer on Uakra island_1951
Traditional beer in the Kidugalo village
1965-1967
PDF:
Nutrition
status survey in the Kidugalo village
1965-1967
How was beer brewed in Ulanga in the
1930s, why, whho drank it?
This tudy carried out in the 1930s provides
information on:
The Sukuma way of brewing beer 1956
Material for this study was collected
in Mwanza district in the following three
districts:
- Rumara, a lakeside parish of Ilemera
chiefdom
- Bunyamhanda, parish of Bunegeji
- Four parishes of Nassa chiefdom
Data an information is provided on:
- The brewing principles of the 3 common
traditional beers
- List of edible wild vegetables
- Seasonal variations
- Locality variations
PDF:
A
preliminary enquiry into Sukama diet in
the Lake Province, Tanganyika Territory
The indigenous beer of the Sukuma
and Gogo
This report gives an insight into the
beer brewing (made from Sorghum, millet
and maize) of the western and central
provinces of former Tanganyika.
Reference: McLaren, D.
(1960). "Nutrition and eye disease
in East Africa: Experience in Lake and
Central Provinces, Tanganyika."American
Journal of Tropical Medicine and Hygiene
Traditional drinks of the Haya, Bukoba
district
Read more about the use, preparation,
culture of:
PDF:
East
African medical survey, Monograph No.
2_1954
USAWO, blood, milk, honey mixture
for Chagga women
This article provides you with information
on:
- Traditional drinks during and after
child birth, their preparations and preferences
PDF:
Tribal
customs in infant feeding II-Among the
Chagga 1963
The nutrition situation in the Pangani
Basin 1966-1967
This article provides you with information
and data on:
Food pattern:
1. Prevalence of meal per area
2. Analysis of breakfasts, suppers and
main dishes
3. Glossary of common foods, drinks and
dishes
PDF:
The
nutrition situation in the Pangani Basin.
Investigations into health and nutrition
in East Africa
Always
wanted to know more about making, drinking
and selling alcohol in East Africa?
Visit the
website on "Alcohol
in East Africa 1850-1999"
BOOK
Beer: "Industrialization
of Indigenous Fermented Foods" (Second
edition)
Edited by Keith Steinkraus
CRC Press 2004
Hardback 600pp ISBN 0824747844
Created
by Verena Raschke 2005
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