Malwa is a local brew made from millet. It is known as Ajono and popular amongst the Itesots. As you plan to make malwa keep it in mind that salt makes it go bad. Make sure your hands are not salty.
- Prepare millet and take it for grinding. After grinding, ferment the millet for seven days.
- And roast it until it is hard enough then dry it in the sun.
- Keep it for later use.
- Then get millet clean it and pour in water then cover with either a banana leaf or clean sack depending on what is available for two days.
- After two days it would have turned into yeast, dry it and grind it.
- Get a clean container mix the roasted millet with the ground yeast and add water.
- Make sure you smash the roasted millet so that the mixture looks like thick porridge.
- On the second day, the mixture will be sweet. You can draw some with a cup for drinking.
- Keep checking on it while adding yeast to it.
- You can add water depending on how thick you want your malwa to be.
- After three or four days the drink will be ready.