The traditional non-alcoholic beverage in East Africa, togwa, produced from the flour of maize and germinated finger millet (finger millet malt), was investigated. The preparation techniques of togwa observed in the rural villages of East Africa are described, and the temperature and pH profile of togwa during its manufacture are also shown. Maize and finger millet malt should be the source of starch and amylase, respectively. Maize flour slurry was heated once with stirring up to around 80 degrees C and cooled to about 50 degrees C, and then finger millet malt flour was added to the warm porridge paste and kept at about 50 degrees C for 20 min. The consistency of the paste was suddenly reduced by addition of finger millet malt flour and the gel paste changed to viscous liquid, which was kept in a container and incubated at ambient temperature for 15 h. After incubation it became sweet and was ready to drink without removal of any insoluble materials. Changes in the concentration of glucose and lactic acid of togwa during its maturation period were measured using portable devices until 70 h incubation at the rural village of Tanzania in a dry season. Glucose level increased with incubation and reached the threshold value of sweetness; 24 h incubation later, the lactate level increased and pH decreased. The preparation techniques of a traditional alcoholic beverage, pombe, were also investigated in the same rural locality, and the differences and characteristics of both traditional beverages are discussed.