World Spirits

Bojalwa

Botswana

The sorghum beer of the courtyard: bojalwa — Botswana's traditional sorghum beer (bojalwa jwa Setswana), brewed by women for ceremonies, work parties and the kgotla's social hours — with its distilled cousin khadi (from wild fruits and sugar) historically at the edges.

What it is

The sorghum beer of the courtyard: bojalwa — Botswana's traditional sorghum beer (bojalwa jwa Setswana), brewed by women for ceremonies, work parties and the kgotla's social hours — with its distilled cousin khadi (from wild fruits and sugar) historically at the edges. Origins: sorghum brewing in Botswana is as old as Tswana agriculture; commercial Chibuku-style 'Bojalwa' also exists, but the home brew remains the ceremony standard. Made from: sorghum malt, water, fermentation in drums and clay pots. How it's made: 1) Malt and mill the sorghum. 2) Sour-mash; boil; ferment. 3) Serve within days in communal cups. Served: at weddings, funerals and harvest work parties (letsema), with seswaa (pounded beef) nearby. Flavor: sour, thick, nourishing. Strength: 2-5%. Culture: bojalwa is Botswana's hospitality infrastructure — brewed by grandmothers, governed by custom. See also: Zimbabwe's Chibuku and Zambia's Munkoyo.

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