This is the season for Setopoti or 'stop talking' as it is affectionally called by those who enjoy it; Setopoti is a traditional beer made out of watermelons. It is mostly drank in the evening around a fire, and is enjoyed while eating the season's harvest to quench the thirst. Before the arrival of other dangerous traditional brews like Tipi Ya Mokwata and Laela Mmago, Setopoti, and others that are made with mealy meal like mokuru, morula and mogwana, are the safer option.
To make Setopoti looks very simple; Arts & Culture watched one woman making it in Mahalapye and observed it doesn't require any more ingredients than watermelons. First, she empties out the inner, watery part of the watermelon into a bucket; then, as the pulp or Manye in Setswana is squashed into the bucket, the seeds are removed. The mixture is left to ferment in a cool, dry place for approximately 48 hours, after which it will be ready for consumption. It is crucial that the mixture is stored in a cool place because if left in too much heat, the beverage becomes too bitter. In Setswana, the bitter taste is referred to as nkwe. Interestingly, many people who sell it opt to fast-track the brewing by placing it in the sun. This method, however, can be very dangerous and doesn't always prepare the brew well. As easy as the preparations looked to me, it must be said that, preparation of traditional beer requires a lot of patience. Setopoti looks like fruit juice when it's ready to be consumed and is normally served in used mayonnaise bottles. Apart from the fact that it is cheaper to buy, Setopoti is lauded mostly for its ability to clean the intestines and contribute to healthier living.
