Africa (1700-1900)

Maheu (Lactic Acid Bacteria)

Stella Felice
Maheu (Mageu) is a fermented cornmeal sweet drink that originated from Africa.
Enslaved Africans in Sothern America made it in the early 17-19 century from working
so long on the fields. Their jobs were to pick crops in the hot sun. The most enjoyable
part of their day was going back to their sleeping quarters to rest. From being without a
substantial amount of food and water, Africans started making drinks they knew would
last and could be saved. The only ingredients being a spoonful of flour water, and
cornmeal, getting the ingredients was easy thanks to their jobs. Enslaved Africans were
all ages, all genders, and all treated equally. Once you were sold into slavery, you left
behind your family your friends and your home. Slavery was ancestry, meaning if slaves
had children those children were brought up being slaves. That's what makes African
slavery different from most. It was forced and there was no way out of it. White slave
owners would force themselves upon African women, often time impregnating them. The
women would get the blame and the beating. Africans were dehumanized.
Fermentation is the process of which glucose is broken down and digested by several
bacteria, and results with, usually, a more sour food, thanks to the lactic acid outcome.
When it comes to Maheu, lactic acid bacteria is the microorganism which breaks down
the glucose. The glucose being the cornmeal in the drink. The aftermath of the
fermentation process leaves you with a sour smelling drink, but it is sweeter thanks to the
cornmeal, and added sugar. Before the cornmeal is fermented it is very grainy and hard,
after fermentation the cornmeal gets softer, yet it's still grainy. From drinking this
fermented drink, you restore probiotics, and help build good gut flora.

The culture of cultures- 2015