MBABANE – The consumption of the traditional fermented brew dontonto, also known as mankanjane, continues to pose serious health risks in the country, with experts warning of its potentially fatal effects.

Beyond its immediate danger to life, health officials have cautioned that the illicit brew contributes to long-term health complications such as stunted growth among the youth and a weakened immune system — leaving consumers more vulnerable to diseases like tuberculosis (TB).

According to Sidumo Lukhele, a Health Promotion Officer under the Ministry of Health, both smoking and alcohol consumption remain key drivers of non-communicable diseases (NCDs). However, he warned that unregulated traditional brews such as dontonto are even more dangerous because their contents cannot be verified or controlled.

“These substances often weaken an individual’s immune system, making them more susceptible to illnesses such as TB,” Lukhele explained.

Law enforcement agencies have also issued repeated warnings against the consumption of dontonto, citing its potential to cause severe illness or even death. Lukhele echoed these concerns, emphasising that many of these beverages contain toxic ingredients that can permanently damage the body.

He further noted that addiction is common among regular consumers, a problem that not only threatens their health but also undermines their economic and social stability.

“The substances used to brew these drinks are poisonous and interfere with the normal functioning and growth of the human body. This makes the brewing and sale of such beverages extremely harmful,” he warned.

Lukhele also raised concern over the absence of age restrictions where such drinks are sold, noting that young people are often the main consumers.

Research supports these warnings. A 2009 study titled Common Indigenous Fermented Foods and Beverages Produced in Swaziland—authored by three University of Eswatini (UNESWA) lecturers and one from Massey University—found that several traditional fermented products were commonly made and sold at household level.

These include fermented maize (sancoti), porridges (incwancwa), milk products (emasi), and non-alcoholic beverages (emahewu). Alcoholic varieties listed in the study include umcombotsi made from sorghum (emabele) or millet (nyawotsi), mankanjane (malt-distilled spirits), and fermented fruit beverages such as buganu (marula) and papaya beer.