As part of my ongoing attempts to make the various foods and drinks I'd enjoy back in South Africa, I'm in the process of trying to make a favorite drink of mine called 'mageu'.
And no I couldn't begin to tell you how to pronounce it :)
It's a thick fermented-maize drink, with the consistency of wet porridge or gruel - and its very big amongst the local SA population. (Not so much amongst white folks, as the taste is somewhat of an acquired taste). Its a very filling drink/meal substitute that's got a taste that I've always enjoyed.
I have a recipe which seems fairly simple - however it calls for 'malt'. With no explanation of what kind of malt, or even where one can find it. In US stores I've looked through various baking sections, to no avail.
Here's the recipe as I've found it:
2 1/2 oz mealie meal (fine maize meal) about 72g
3 cups malt
1 cup water
Grind the malt and sift it. Place the water in a pot and bring to the boil. Add the mealie meal stirring to mix. Cook until the meal absorbs the water and a soft porridge is formed.
Remove from the heat and allow to cool.
When the porridge feels cool to the touch add the malt, stirring to mix well.
Leave covered for 24 hours to ferment.
And that's it. Can any of the forumites advise me on the 'malt' aspect? Or am I looking for the wrong thing locally by trying to find 'malt' - is it called something else in the US?
Thanks in advance.