4 Person
1440 Min
14 Min
1454 Min
Bring 1 liter (4¼ cups) of water to a boil. Whisk in maize meal slowly to avoid lumps. Simmer 10–15 minutes until lightly thickened.
Remove from heat, add remaining water, and allow to cool to room temperature.
Transfer to a clean container. Add lemon or pineapple peel if using. Cover loosely and ferment 24–48 hours at warm room temperature.
Strain if desired. Sweeten lightly if preferred. Serve chilled.
Traditionally served cold, often alongside savory dishes. In rural settings, it may replace water as a daily drink for hydration.
Kissangua is a traditional Angolan non-alcoholic fermented beverage made from maize (corn). It originates in pre-colonial Bantu food culture, where fermentation was essential for preserving, digesting, and enhancing nutrition.
Kissangua is commonly prepared in rural communities and served at family gatherings, communal meals, and celebrations, valued for its refreshing, lightly tangy profile in hot climates.
Per Serving (Approximate values)
