25 Classic and Traditional African Beverages

Palm wine in Africa is created from the sap of palm trees like coconut palm, date palm, and palmyra, blending tastes from sweet to sour. African versions often use date palm, jaggery palm, or palmyra.

As a versatile beverage, palm wine plays a pivotal role in various Central and Western African ceremonies, marking birthdays, weddings, and funerals. In Africa, it’s known by many names, one of them being ‘Mmanya Ocha.’

It’s a drink for everyone, men and women alike, though women tend to savor it in more private settings.

Ginger beer in Africa is a popular, traditional, non-alcoholic beverage, although there are alcoholic versions as well. It is made by fermenting ginger, sugar, and water, sometimes with the addition of lemon juice or pineapple.

Ginger beer holds a special place in the hearts of folks from West Africa to South Africa and even in the USA, Canada, Britain, and Ireland.

The flavor profile varies from region to region in Africa, yet ginger remains the undeniable favorite, possessing a spicy touch.

Rooibos tea, with its alternative names of red tea, bush tea, or redbush tea, is a herbal infusion from South Africa. It derives from the leaves of the Aspalathus linearis plant. The drink has an earthy and nutty flavor, minus the caffeine.

Locals often enhance it with lemon, milk, or sugar. Rooibos is a fantastic swap for your regular tea or coffee. Plus, it’s brimming with antioxidants, helping reduce inflammation.

However, you should have Rooibos moderately, like drinking 10 cups a day might result in liver problems.

Hibiscus tea, known as bissap in West Africa, zobo in Nigeria, or sobolo in Ghana, is a caffeine-free beverage, draws its essence from dried roselle hibiscus flowers. Once steeped for about five minutes, the flowers yield a vibrant red infusion and a tart, cranberry-like flavor.

This versatile tea can be enjoyed both hot and cold, with the latter version, roselle juice, being quite popular in West African countries. Also, hibiscus is often flavored with sugar or honey, mint or ginger for a distinctive twist.

As a rich source of antioxidants, high vitamin C content, and blood pressure regulation properties.

Walking through the streets of Morocco and Algeria in Africa, you can’t miss the Maghrebi mint tea, a staple available throughout the day. It’s a refreshing blend of gunpowder green tea, fresh mint leaves, and sugar.

Commonly, when boiling water meets the tea in a teapot, people infuse the mix for at least 15 minutes, with the leaves remaining in the pot. These teapots, fascinatingly, range in size, catering from 6 to 12 glasses.

Locals have a flair for pouring the tea high to create a frothy top. This drink is also a symbol of hospitality, traditionally prepared by the family’s male head and served to guests in three rounds before refilling the pot with boiling hot water.

Ethiopia in Africa is known as the birthplace of coffee, celebrating for its prominent coffee heritage and diverse varieties.

With the country ranked among the top five coffee producers globally, it’s no surprise that Ethiopia is Africa’s largest coffee consumer.

Beyond Ethiopia, countries like Kenya, Uganda, and Ivory Coast are also major coffee producers.

Amarula is a creamy liqueur from South Africa. This velvety drink is crafted from the fruit of the African marula tree (Sclerocarya birrea), mixed with cream and sugar.

Since 1989, the Southern Liqueur Company has been making Amarula, which has an alcohol content of 17%.

It tastes a bit like Baileys, but with a fruity caramel twist. You can enjoy Amarula by itself, with ice, or mixed into different cocktails for a slightly alcoholic treat.

Tej, or Ethiopian honey wine, is a traditional alcoholic beverage in Ethiopian culture.

It’s made by fermenting honey with water, and to add a unique flavor, a special kind of leaves and twigs called “gesho” is used as a bittering agent, similar to how hops are used in beer making.

Tej has a sweet, honeyed flavor that can vary in strength and sweetness depending on the fermentation length. This golden or amber-colored drink is traditionally served in a vessel called a “berele,” a flask-like glass.

Tej is often homemade but is also available in Tej houses or special bars.

Umqombothi is a traditional South African beer with a light tan hue and thick, gritty consistency. It’s crafted from equal amounts of maize, corn, and sorghum malt with yeast and water, giving it a unique, sour aroma.

This beer is for leisure and health, as it’s high in vitamin B and boasts anti-inflammatory properties. With its low alcohol content, around 3%, umqombothi is the basis for the commercial brew Chibuku Shake Shake.

South Africa’s prized grape, Pinotage, gives birth to a distinct red wine, full-bodied of the same name. This grape is a cross between Cinsaut and Pinot Noir, giving the wine an earthy, smoky flavor with tropical fruit notes.

Its character, robust in tannin and alcohol, goes well with many Southern African delicacies, like grilled steaks, ribs, or pork chops. For a twist, it’s quite the companion for strong-flavored cheeses like Camembert, Manchego, or aged Cheddar.

Moroccan wine is an exquisite and often underappreciated part of Africa’s diverse beverage scene.

Morocco, situated in North Africa, has a long history of winemaking that dates back to ancient times, influenced by various cultures, including the Phoenicians, Carthaginians, and Romans.

Moroccan wines include a range of reds, whites, and rosés, often made from grapes such as Syrah, Merlot, Cabernet Sauvignon, and local varieties like Muscat of Alexandria.

The Springbokkie is a visually striking layered shooter cocktail in Africa. It’s named after South Africa’s national animal, the Springbok.

It combines creamy Amarula liqueur with a layer of green crème de menthe, similar to the green and gold of the South African national rugby team colors.

Boukha is Tunisia’s national drink which traces its roots back to Tunisian Jews. This clear brandy, made from fermented figs, carries an alcohol volume of 36 to 40%.

It’s characterized by a smooth texture and a rich fig flavor that can be relished at room temperature or chilled.

Most often, you can enjoy Boukha neat before or after meals or use it as a base for cocktails.

Tusker beer is an iconic beer brand from Kenya, one of Africa’s most beloved beverages. Brewed since 1922, its name and label, featuring an elephant, pay homage to the African wilderness and the rich wildlife.

Tusker beer’s crisp and refreshing taste makes it a favorite among locals and visitors.

Sorghum beer is a traditional African beverage made primarily from sorghum, a resilient grain that thrives in Africa’s varied climates.

Its brewing process and flavors vary across regions, offering a diverse palette that ranges from sour to mildly sweet.

This beer is deeply ingrained in the continent’s cultural and social factors, like communal gatherings, ceremonies, and celebrations.

Moringa tea is derived from the leaves of the Moringa oleifera tree, a plant indigenous to parts of Africa and Asia.

When steeped in hot water, the leaves or the leaf powder in tea bags produce a caffeine-free drink packed with nutrients.

It’s full of vitamin A, calcium, iron, thiamine, and antioxidants.

Amasi is a fermented milk drink with a tangy, milky flavor, comparable to yogurt or Kefir, yet sporting a thinner consistency.

Its preparation involves fermenting unpasteurized cow’s milk in a calabash container and is traditionally served in a clay pot.

This zesty beverage also provides great nutrients to the body. Probiotic bacteria from the starter culture combine calcium, protein, and vitamins.

Baobab juice is a refreshing beverage made from the fruit of the baobab tree, which is native to Africa’s arid regions.

It has a tangy flavor, reminiscent of citrus. The juice is loved for its high vitamin C and health benefits, including boosting immunity and hydration.

Tamarind juice, made from the pulp of the tamarind fruit, is a popular drink in various parts of Africa.

It has a sweet and sour flavor profile with its cooling properties. The juice is often enjoyed for its digestive benefits as well.

Oshikundu, a fermented non-alcoholic beverage, is a true highlight of Namibia’s north-central and Kavango regions in Africa.

The drink mixes millet flour (mahangu), malted sorghum flour, millet bran, and lukewarm water, then let it ferment for a few hours at room temperature.

What you get is a drink with a somewhat sweet and tart flavor with a powerful cereal note. It also hosts a unique brown hue with a thick texture. Mind the short shelf life, though, as it’s best consumed within 6 hours.

Munkoyo is a non-alcoholic, fermented beverage beloved in Zambia’s rural areas. It’s concocted from pounded Munkoyo roots and a dash of maize. Depending on your taste, you can sip it immediately after preparation or leave it to ferment for a few days.

But beware of over-fermentation, as it could lead to stomach upset. When ceremonies roll around or the hot season arrives, Munkoyo is a go-to refreshment.

Kachasu is a traditional homemade alcoholic beverage widely consumed in parts of Southern and Eastern Africa. It is often distilled from fermented maize, sugarcane, or leftover sorghum beer mash.

Kachasu is famous for its potent strength, sometimes harsh flavor, due to its high alcohol content. Some variations of Kachasu might have a slightly sweet or sour profile, influenced by the residual sugars or the fermentation level.

It is an important drink in social and cultural ceremonies in Africa.

Dawa is a beloved Kenyan cocktail created at The Carnivore restaurant in Nairobi. This refreshing drink, inspired by the Brazilian Caipirinha, blends honey, lime, vodka, and sugar, topped off with crushed ice.

“Dawa” means “medicine” in Swahili, reflecting the drink’s soothing qualities. You can find this fantastic cocktail all across Kenya.

Mazagran is a fascinating fusion of coffee, water, and ice, first appearing in Algeria around 1840. This refreshing beverage sweetened to taste and served in a tall, narrow glass, is a cold delight on hot summer days.

Regarded as the original iced coffee and sometimes referred to as the sweetened “Portuguese iced coffee”, mazagran melds the robustness of strong coffee with the tartness of lemon.

With the optional addition of sugar syrup, this concoction strikes a remarkable balance of flavors.

Made from millet and Guinea corn grains, burukutu is an African alcoholic beverage with a unique twist. Its cloudy, brown appearance accompanies a vinegar-like sour taste and thick texture.

This drink is particularly favored in poor regions because it’s a more budget-friendly alternative to commercial beer. Yet, burukutu isn’t lacking in nutrition, offering beneficial nutrients like iron, phosphorus, magnesium, and calcium.