Basics
Mageu (fermented maize drink)
- Preparation time
- 40 min
- Servings
- 6 glasses
Ingredients
- Farine de maïs (semoule fine) — to buy200 g (1 1/2 cups)
- Water — to buy2 L (8 cups)
- Sugar — to buy100 g (1/2 cup)
Preparation
Bring 1.5 L of water to a boil in a large saucepan.
Whisk 150 g of maize meal into the remaining 500 ml of cold water to form a smooth paste.
Pour this paste into the boiling water while whisking, and cook for 10 minutes on low heat, stirring, until you get a fairly liquid porridge. Remove from the heat and let it cool to about 30°C, lukewarm to the touch.
Stir in the remaining 50 g of raw maize meal into the lukewarm porridge: it will act as a natural starter thanks to the wild bacteria and yeasts it carries.
Pour the mixture into a large jar, cover with a clean cloth (not an airtight lid, air needs to circulate), and let it ferment at room temperature for 24 to 48 hours, tasting it each day.
Once the mageu has developed a pleasant tang, lightly fizzy and sweet-sour, strain it through a fine sieve or muslin to remove the bran residue.
Sweeten to taste, mix well, and chill. Serve very cold in glasses, stirring before serving as sediment naturally settles at the bottom.