🇧🇼 Botswanan Cuisine

Madila

Fermented Milk

Prep Time 2-3 days (fermentation)
Servings 4
Difficulty Easy
Calories 125 kcal

Naturally fermented sour milk, thick and tangy, served as a drink or poured over porridge — a cornerstone of Botswana's cattle culture.

Ingredients

Instructions

  1. 1 Pour fresh milk into a clean calabash or clay pot.
  2. 2 Cover with a cloth and leave in a warm place.
  3. 3 Allow to ferment naturally for 2-3 days until thick and sour.
  4. 4 Shake or stir well before serving.
  5. 5 Serve cold as a drink or pour over motogo or bogobe.

Did You Know?

Traditionally, madila was fermented in a calabash gourd, which gave it a distinct earthy flavour impossible to replicate in modern containers.