Central Data Catalog

Citation Information

Type Journal Article - Journal for Studies in Humanities and Social Sciences
Title Processing methods of Oshikundu, a traditional beverage from sub-tribes within Aawambo culture in the Northern Namibia
Author(s)
Publication (Day/Month/Year) 2013
Page numbers 117-127
URL http://repository.unam.na/bitstream/handle/11070/1383/Embashu_processing_2013.pdf?sequence=1
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.

Related studies

»