By admin
13 December 2013


Serves 6 – 8

When I make amarhewu I feel the influence of the many generations of Xhosa  women who have stirred the pots that came before us.Recipes like these are a  gift from the past to the present and the future. They link where we are with  where we came from. -Xoliswa Ndoyiya


1kg maize meal

2,5 litres lukewarm water

sugar, optional, to taste

INSTRUCTIONS ?Soak the maize meal in the water overnight,  which will start the fermentation process. Place the maize and water in a pot over low heat. and cook until a soft porridge has formed, about  30 minutes.  Pour the porridge into a bowl and allow to cool.  The porridge will be slightly sour due to the  fermentation process.  Although the texture of amarhewu is a personal  matter, it must be pourable, so add at least 2 cups of additional water and beat vigorously to remove any lumps. Pour and serve. Traditionally amarhewu should be sour, but you can add sugar if you prefer it sweet.

Madiba’s favourite meals  from Ukutya Kwasekhaya: Tastes from Nelson Mandela's Kitchen by Xoliswa Ndoyiya, who  cooked for Nelson Mandela and his family for close to two decades