At a ZimPro Trust event, a lady demonstrates to attendees how she made traditional beer, Utshwala/Umqombothi, using the two major grains Amabele/Mapfunde (sorghum) and Uphoko/Zviyo (Finger Millet). The utilization of the many gourds used to serve the alcohol is another intriguing aspect shown in the presentation. Back in the day, women brewed this particular variety of beer in almost all of the homesteads.
