Oshikundu or Ontaku is a traditional Namibian drink made from fermented millet (mahangu) flour, brans and malted sorghum flour mixed with lukewarm water. It is made from cereal. Ontaku has short life span and it has to be consumed within the same day, preferably within 6 hours once its ready. Ontaku is more common among Aawambo people and in some part of Kavango Region. The knowledge of creating Ontaku has been passed orally from one generation to the other orally, hence existing through generations of Aawambo. It is widely sold in open markets and mostly associated with rural areas and northern Namibia. Oshikundu can be served with porrige also when there is nothing to eat with porrige with it aid in term of in need of beef or soup.
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| - Oshikundu (de)
- Oshikundu (es)
- Oshikundu (en)
- Oshikundu (pt)
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| - Oshikundu, selten auch Ontaku, ist ein traditionelles Getränk aus Namibia, das aus fermentierter Mahangu und Sorghum (Hirsearten der Region) meistens zu Hause mittels Milchsäuregärung hergestellt wird. Da in dem Herstellungsprozess Stärke zu Alkohol wird, ist es eine Biersorte. Wie bei den meisten Heimbrauerei-Produkten variiert der Alkoholgehalt, er ist meistens niedrig. Oshikundu ist mit einem pH-Wert zwischen 3,33 und 3,6 ein säurehaltiges Getränk. (de)
- La oshikundu u ontaku es una bebida tradicional de hecha a partir de mijo fermentado (mahangu). Existen versiones con y sin alcohol. Es elaborada por las mujeres a partir del cereal, y a menudo se bebe el mismo día. Se vende ampliamente en los mercados del país. Un estudio realizado en 2001 por el Departamento de Ciencia Alimentaria de la Universidad de Namibia reveló que era posible producir una mezcla seca contiendo perlas malteadas de mijo y sorgo que podía mejorarse nutricionalmente con semilla de bambara para fabricar a partir de ella oshikundu. (es)
- Oshikundu or Ontaku is a traditional Namibian drink made from fermented millet (mahangu) flour, brans and malted sorghum flour mixed with lukewarm water. It is made from cereal. Ontaku has short life span and it has to be consumed within the same day, preferably within 6 hours once its ready. Ontaku is more common among Aawambo people and in some part of Kavango Region. The knowledge of creating Ontaku has been passed orally from one generation to the other orally, hence existing through generations of Aawambo. It is widely sold in open markets and mostly associated with rural areas and northern Namibia. Oshikundu can be served with porrige also when there is nothing to eat with porrige with it aid in term of in need of beef or soup. (en)
- Oshikundu ou Ontaku é uma bebida tradicional da Namíbia feito a partir do milheto fermentado (mexoeira) e sorgo maltado. Existem variedades alcoólicas e não alcoólicas. É geralmente bebido no mesmo dia que fica pronto e é vendido em mercados abertos na Namíbia. Possui um aroma que remete ao cereal e um sabor que varia entre azedo e doce devido a fermentação com bactéria lática. (pt)
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| - Oshikundu, selten auch Ontaku, ist ein traditionelles Getränk aus Namibia, das aus fermentierter Mahangu und Sorghum (Hirsearten der Region) meistens zu Hause mittels Milchsäuregärung hergestellt wird. Da in dem Herstellungsprozess Stärke zu Alkohol wird, ist es eine Biersorte. Wie bei den meisten Heimbrauerei-Produkten variiert der Alkoholgehalt, er ist meistens niedrig. Oshikundu ist mit einem pH-Wert zwischen 3,33 und 3,6 ein säurehaltiges Getränk. (de)
- La oshikundu u ontaku es una bebida tradicional de hecha a partir de mijo fermentado (mahangu). Existen versiones con y sin alcohol. Es elaborada por las mujeres a partir del cereal, y a menudo se bebe el mismo día. Se vende ampliamente en los mercados del país. Un estudio realizado en 2001 por el Departamento de Ciencia Alimentaria de la Universidad de Namibia reveló que era posible producir una mezcla seca contiendo perlas malteadas de mijo y sorgo que podía mejorarse nutricionalmente con semilla de bambara para fabricar a partir de ella oshikundu. (es)
- Oshikundu or Ontaku is a traditional Namibian drink made from fermented millet (mahangu) flour, brans and malted sorghum flour mixed with lukewarm water. It is made from cereal. Ontaku has short life span and it has to be consumed within the same day, preferably within 6 hours once its ready. Ontaku is more common among Aawambo people and in some part of Kavango Region. The knowledge of creating Ontaku has been passed orally from one generation to the other orally, hence existing through generations of Aawambo. It is widely sold in open markets and mostly associated with rural areas and northern Namibia. Oshikundu can be served with porrige also when there is nothing to eat with porrige with it aid in term of in need of beef or soup. A study carried out in 2001 by the Department of Food Science at the University of Namibia revealed that it was possible to produce a dry mix containing malted pearl millet and sorghum, that would be nutritionally enhanced with bambara nut. This mix could then be sold for making oshikundu. There are researcher who have done extensive research about this specific drinks from the University Of Namibia, Embashu Werner is one of those researcher who have contributed much to the research of this tradional brew. The combination is left to ferment for several hours at room temperature. Once Oshikundu is ready to drink it becomes brown with a thick texture. It is nutritious and has a short shelf life, it is usually a home-brewed drink and it is enjoyed every day. (en)
- Oshikundu ou Ontaku é uma bebida tradicional da Namíbia feito a partir do milheto fermentado (mexoeira) e sorgo maltado. Existem variedades alcoólicas e não alcoólicas. É geralmente bebido no mesmo dia que fica pronto e é vendido em mercados abertos na Namíbia. Possui um aroma que remete ao cereal e um sabor que varia entre azedo e doce devido a fermentação com bactéria lática. A bebida é mais popular no meio rural e é uma importante fonte de renda para mulheres na região. Não é muito popular nas grandes cidades devido a sua curta vida útil e ausência de um método de fabricação que mantenha consistência nas propriedades organolépticas. (pt)
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