Mageu, made through a traditional fermentation process, is now available on store shelves.
Mageu is a traditional, non-alcoholic drink made from fermented corn and sorghum. African communities have been making it for centuries. This nutritious drink is known for providing a substantial energy boost.
Much of today’s commercially manufactured mageu still uses the same methods that the Scientific and Industrial Research Council (CSIR) used in the 1960s to produce the drink for mineworkers.
uMama Foods produces Mmmakoya Mageu, a drink made using traditional fermentation. This method releases natural sugars and preservatives, giving many consumers a taste of home as the recipe is based on traditional techniques and South African heritage. De Wet van Rooyen, a founding member of uMama Foods, says most commercial mageu still follow the CSIR’s commercial recipe and method, which contains artificial sweeteners and preservatives and doesn’t use the traditional fermentation process.
“The idea was to create something of good quality at a commercial level, similar to the traditional mageu people grew up with.”
Van Rooyen says many commercial manufacturers produce mageu, but it’s often “nowhere near comparable to the product people grew up with.”
‘Cultural, nutritious food’
uMama Foods was founded in 2019 to address Africa’s lack of cultural, nutritious food. They partnered with food scientists at Buhler and Enzyme Africa (now Novazyme SA) to develop an innovative recipe and production process for the commercial manufacturing of traditional mageu.
“Many South Africans grew up with mageu,” he says. “The goal was to make something healthy, filling, affordable, and culturally meaningful.”
What’s the difference?
“We use a traditional fermentation process that produces natural preservatives,” says WJ Botha, partner at uMama Foods. “This method, combined with modern packaging technology (like that used for long-life milk), ensures Mmmakoya Mageu stays fresh for a year at room temperature.”
Botha says this is especially beneficial for commercial distribution and in rural areas where refrigeration is often problematic. According to him, all other available mageu must remain in a cold chain under ideal conditions, with only a three-month shelf life.
Food and cultural heritage
Botha says there were “long nights behind the cooking pots” in the Mmmakoya Mageu development process. They studied traditional mageu-making methods, and grannies from the Eastern Cape, Limpopo, and KwaZulu-Natal shared their knowledge.
“Mmmakoya Mageu’s recipe is based on traditional fermentation techniques, emphasising simplicity and authenticity,” says Botha. “While following a precise process for uniform results and commercial viability, the recipe’s core remains quality raw materials, natural fermentation, and mindfulness honouring tradition.”
Mmmakoya Mageu contains 20% dry material compared to commercial mageu, which sometimes contains just 8%. Fermentation produces natural sugars, vitamins, and minerals, “elements that truly promote the health of all who use it,” says Botha.
“Mmmakoya Mageu isn’t just a meal replacement; the original, traditional energy source is good for you. It symbolises South Africans’ heritage and the simplicity and ingenuity of our traditions.”
According to Botha, it’s not just food for farm workers but part of their identity and a way to get energy for hard work. “It doesn’t just nourish the body but feeds the spirit and culture of our people.”
