Marula Beverage

-

 🥭  Mapfura (Marula Fruit – Wild Food & Beverage)


Indigenous superfruit used for food, drink, and fermentation



---


🌳 About Mapfura


Mapfura (English: marula) is a wild fruit that grows mostly in southern Zimbabwe, especially in Masvingo, Mwenezi, and Matabeleland South. The fruit is yellow when ripe, with a tangy, sweet-sour taste. It’s used for:


Making a fermented traditional beer


Producing non-alcoholic juice


Eating raw or drying the pulp


Extracting mapfura oil from the kernel (used for cooking and skincare)



Mapfura is packed with Vitamin C, antioxidants, and is known as a climate-resilient indigenous food.



---


🧺 Ingredients for Traditional Mapfura Drink


4 cups ripe mapfura fruit, peeled and de-stoned


5 cups clean warm water


Optional: ½ cup sorghum or rapoko meal (to ferment)


Optional: sugar (if a sweeter non-alcoholic version is preferred)


A large clay pot or plastic container




---


🍹 How to Prepare (Traditional Method)


1. Clean and Mash


Wash the mapfura fruit well.


Remove the outer skin and squeeze out the juicy pulp.


Place the pulp in a clay or plastic container.




2. Add Water


Add warm water and mix thoroughly to make a thick, juicy liquid.


If fermenting, add sorghum or rapoko flour to encourage natural yeast.




3. Fermentation


Cover the container with a breathable cloth.


Leave it to sit in a warm place for 1–2 days.


The drink will naturally ferment, producing a slightly sour, fizzy, nutritious beverage.




4. Strain and Serve


Strain the juice to remove fibers and seeds.


Chill or serve at room temperature.


Add sugar if needed.






---


🌍 Cultural Insight


Traditionally used during rainmaking ceremonies, community feasts, and ancestral rituals.


Mapfura beer is considered sacred in some communities.


Oil extracted from the kernel is rich and used for both cooking and skincare by women in rural areas.



Comments

Post a Comment

Popular posts from this blog

Welcome

-
 Welcome to Bika SaAmai App! 🍲✨ About the App: Bika SaAmai is a unique celebration of Zimbabwe’s rich culinary heritage. This app brings together authentic indigenous recipes, passed down through generations, into one easy-to-use platform. From wholesome porridges like Maheu echimera to delicious stews like Nyevhe and comforting classics like Nhopi and Chimodho, Bika SaAmai preserves and promotes the flavors and stories of our ancestors. Our Mission: We believe that food is more than just nourishment—it’s culture, history, and community. Our aim is to reconnect people, especially the youth, with traditional Zimbabwean foods, inspiring pride and encouraging healthy, sustainable eating habits. This app also supports women cooks and rural communities by showcasing indigenous cooking methods and ingredients. About the Creator: Bika SaAmai was created by Nyashadzashe Takudzwa Mutasa, a 16 year old passionate Zimbabwean youth entrepreneur learning at Hartzell high school dedicated to pr...
Read more

Mubowora with peanut butter

-
 🥬 Traditional Dish: Muboora une Dovi (Pumpkin leaves with peanut butter) --- 🌿 What is it? This is a delicious, healthy, and traditional Zimbabwean vegetable dish made from pumpkin or squash leaves cooked with peanut butter (dovi). It's often eaten with sadza. --- 🧺 Ingredients 3 cups fresh muboora (pumpkin leaves), washed and shredded 1 medium onion, chopped 1–2 tomatoes, chopped 2 tablespoons peanut butter (dovi) 1 tablespoon cooking oil A pinch of bicarbonate of soda (optional, to soften leaves) Salt to taste --- 🍳 How to Prepare 1. Wash and Shred the Leaves Use young pumpkin leaves. Remove any hard stems. Roll them together and slice finely. 2. Boil the Muboora In a pot, boil some water. Add a pinch of bicarbonate of soda (or ashes, if traditional). Boil the leaves for 5–7 minutes, then drain. 3. Make the Stew Base In a clean pot, heat the oil. Fry the chopped onions until soft. Add tomatoes, cook until soft and saucy. 4. Add the Pumpkin Leaves Add the boiled muboora into ...
Read more

Sadza neKapenta

-
 🍽️ Dish: Sadza neKapenta (Maize porridge with dried small fish — locally called “Kapenta” or “Matemba”) --- 🧺 Ingredients Sadza 2 cups maize meal (mielie-meal) 4 cups water Kapenta Stew 250 g dried kapenta (matemba) 1 medium onion, chopped 1–2 large tomatoes, chopped 1 tsp curry powder 2 tsp tomato paste (optional) 1 tsp minced garlic 2 tbsp cooking oil A splash of water Chopped spring onions for garnish --- 🍳 Preparation 1. Sadza 1. Combine 1 cup maize meal with 2 cups cold water to form a smooth slurry. 2. Boil the remaining 2 cups of water in a pot. 3. Slowly add the slurry while stirring continuously. 4. Once thickened, gradually add more maize meal to reach a firm, dough-like consistency. 5. Lower heat, cover, and steam for a few minutes.   2. Kapenta Stew 1. Soak dried kapenta in boiling water for 10–15 minutes, then drain and pat dry. 2. Heat oil in a pan, fry kapenta until lightly browned, then set aside. 3. In the same pan, sauté onion and garlic with curry p...
Read more