As I prepare traditional beer

 

Omalovu is our traditional beer made out of feremented sorghum grains.

We use locally sorghum grains

 

They are feremented for three days, and graded to sorghum flour, which is then dried before it is used to make beer. however, it requires a huge fire, meaning a lot of firewood is needed, big pot and a lot of water.

 

A brief process of brewing traditonal beer

We mix the flour with water in a bucket or something and then add it to the pot. You measure the flour according to the amount of drinking litres you would want.

Start steering, with a small branch from a palm tree, I dont know why we use it but i guess its the best😂😂

let it heat for hours (2-3), after that, you remove it and let it cool down

We use a calabash (omindo) to transfer it from the pot into abrown sack with fine pores sieving process. It doesnt take hours though😁it drips very fast into a bucket from the schumucker.

 

After the sieving process, we find a thick part from the sorghum flour, which is used to feed the animals.

I must say cooking and filtration is about a half a day then you need 7 hours overninght fermentation before its ready to consume.

And Omalodi is ready to consume😻