Deeply rooted in the customs of many Mzansi communities, umqombothi is a traditional South African beer crafted from maize, sorghum, and water. With a cloudy appearance, this hearty yet slightly sour beer remains a cultural icon passed down through generations.
According to Zamani Khumalo from Kwazulu-Natal, umqombothi holds immense cultural value, particularly in Kwazulu-Natal. She says this cherished beverage plays a vital role in various traditional ceremonies, including weddings, harvest celebrations, and ancestral rituals.
“Umqombothi symbolises unity, hospitality, and respect for elders and ancestors. I drink umqombothi on occasion and enjoy its unique flavour and the cultural significance it holds. It’s a way to connect with my heritage and community.”
“It’s an integral part of our cultural heritage in KwaZulu-Natal, and I’m proud to continue this tradition and share it with future generations,” says Khumalo.
An offering to the ancestors
For Menzi Maseko, a Sankofarist and cultural entrepreneur from KwaMashu, KwaZulu-Natal, umqombothi signifies a gift for the ancestors.
“Umqombothi is made from amabele (sorghum). Depending on the ceremony and occasion, it’s done on different days. The brewing of umqombothi was always used as a gift for ancestors because it’s the ancestors’ favourite drink as it is made from the most ancient grain which is sorghum,” explains Maseko.
Meanwhile, for traditional healer Naniki Montso from Pretoria, umqombothi is regarded as an essential offering for the ancestors and is believed to facilitate contact with them.
“I consume umqombothi, and I am aware that it is nutritionally packed with minerals, amino acids, B-group vitamins, and much-needed calories, which the body needs.
“Traditionally, it is offered to the ancestors first, and then the beer pot (ukhamba) is passed around from person to person,” she says.
Commonly known as the queen of umqombothi, Thembisile Ndlovu from Soweto says she started brewing umqombothi in 2001 after entering a mqombothi competition and was among the top three, marking the beginning of her career.
“My customers are male and female, those who can brew and those who can’t brew. All races. They usually need umqombothi for traditional ceremonies, festivals, umqombothi exhibitions and tastings, conferences, and all types of events. Umqombothi controls body fluids inside and outside cells, turning the food you eat into energy,” Ndlowu expresses.
A cultural powerhouse
Umqombothi is not only a cultural staple but also a powerhouse of health benefits and essential nutrients, says dietitian Masoko Makoro from Pretoria. She explains that it is high in energy, rich in vitamins, has a variety of amino acids, rich in prebiotics and probiotics, and is rich in fibre and minerals.
“Umqombothi’s dietary fibres promote gut health, regular bowel movements, and antimicrobial properties. It also provides significant amounts of magnesium, zinc, manganese, phosphorus, and bioavailable iron.”
“Due to its raw materials and fermentation process, umqombothi is abundant in B-group vitamins crucial for longevity, cognitive function, and overall health.”
Makoro clarifies that brewing your own beer raises concerns regarding the accuracy of measuring alcohol content, which could lead to excessive consumption and potential harm to vital organs like the liver and kidneys.
“Improper fermentation of umqombothi can also lead to diarrhoea, causing dehydration, electrolyte imbalances, and a reduction in beneficial gut bacteria.”
Makoro adds that traditional beer production typically takes up to five days, but market demands often shorten this to three days.
“Reducing fermentation time has been associated with producing bitter beer, that lacks flavour, and is of poor quality. This practice also increases the risk of spoilage by microorganisms.”
Unsafe practices can make you sick
“Inadequate farming, handling, processing, and storage practices across Africa also lead to locally produced traditional beers often containing elevated levels of mycotoxins,” Makoro warns.
“Mycotoxins are harmful to humans and animals when ingested, inhaled, or absorbed through the skin. They can contaminate food and feed, leading to serious health issues such as acute poisoning, immune suppression, and even cancer in some.”
Another emerging issue related to the fermentation and consumption of umqombothi, involves the potential formation of harmful biogenic amines by naturally occurring mixed starter cultures, she adds. “Biogenic amine levels are commonly used to assess food spoilage, and excessive consumption of these compounds can lead to negative health effects.
“N-nitrosamines, which can cause oesophageal cancer or squamous cell carcinoma (SCC) of the oesophagus, have been detected in particular brews of umqombothi.”
Dietitian Masoko Makoro
“A study in Limpopo, South Africa, attributed iron deficiency and iron overload to consuming locally produced traditional beers. Iron pots often rust with regular use and consistently release iron oxide residues, which are deposited in human tissues as hemosiderin when the beer is consumed.”
Beyond umqombothi, Makoro warns that overconsumption of alcohol, in general, affects various organs and systems in the body.
“Overconsumption of alcohol disrupts communication pathways in the brain, impacting mood, behaviour, and cognitive function. Prolonged or excessive drinking can damage the heart, causing conditions such as cardiomyopathy, arrhythmias, stroke, and high blood pressure.
“The liver also suffers from heavy alcohol consumption, resulting in issues like fatty liver, alcoholic hepatitis, fibrosis, and cirrhosis. Additionally, excessive drinking weakens the immune system, making the body more vulnerable to infections like pneumonia and tuberculosis.”
Dietitian Masoko Makoro
To guarantee the safety of fermented foods, Makoro emphasises that it is crucial to minimise contamination in raw materials and maintain the sterility of processing equipment and other items throughout production.
“Equally vital are hygienic practices during the handling, packaging, and storage of fermented foods to prevent contamination after processing. More research also needs to be done to better analyse the benefits and health effects of African beer.”
She also underlines that umqombothi is not recommended for children, pregnant women, people with coronary heart disease, diabetes mellitus, kidney disease, liver disease, cancer patients, people who are immunocompromised for instance people living with HIV, and those diagnosed with TB.
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