A fierce backyard distillate of fermented maize or cassava mash. It has been outlawed since the colonial era and is still illicit, distilled in rural stills, and it periodically causes methanol poisonings.
Unlicensed distilling is illegal in Tanzania, gongo is directly associated with mass poisonings there, and cassava mash additionally has to be processed correctly before it is fermented at all.
What goes into it
- maize or cassava mash
- sometimes sugar
- water
How it is made
A grain or cassava mash is fermented for several days in drums and then run through an improvised still. Nothing is separated out of the run, so the volatile first fraction is bottled with the rest, and the strength is unknown to both maker and drinker.
How long it takes: days to ferment, then a day to distil
How it is eaten
Neat in small measures, in informal bars.
History
Outlawed since the colonial era and still illicit, it is distilled in rural stills and periodically causes methanol poisonings.
Frequently asked questions
What is Gongo?
Gongo is a wine & spirit from Tanzania: fierce backyard distillate of fermented maize or cassava mash. Outlawed since the colonial era and still illicit, it is distilled in rural stills and periodically causes methanol poisonings.
How is Gongo made?
A grain or cassava mash is fermented for several days in drums and then run through an improvised still. Nothing is separated out of the run, so the volatile first fraction is bottled with the rest, and the strength is unknown to both maker and drinker. It takes days to ferment, then a day to distil.
Can I make Gongo at home?
No, and the atlas gives no method for it. Unlicensed distilling is illegal in Tanzania, gongo is directly associated with mass poisonings there, and cassava mash additionally has to be processed correctly before it is fermented at all.
What goes into Gongo?
Maize or cassava mash, sometimes sugar, water.
How is Gongo eaten?
Neat in small measures, in informal bars.
