Fermentation uses bacteria or fungi such as yeast to change food. Human beings have been using fermentation since time immemorial to make a range of goods. In Genesis, we read about Noah getting drunk on wine for example. This clearly shows that people have been using fermentation over a long time.. In Swaziland, traditional uses of fermentation include:
- Use of yeast to make sorghum beer (umcombotsi).
- Other products of fermentation include sour porridge (incwancwa, emahewu), marula beer (buganu) among others.
- Yeast is also used to bake a range of goods including bread, fat cakes (emafethi/ emagwinya) etc. In this case, the yeast produces carbon dioxide as it respires. The carbon dioxide makes the dough light and fluffy giving the baked goods their characteristic texture.