How to prepare Pito
Learn how to prepare pito at home for your any occasions by following the step by step tutorials
Pito is a type of beer made from fermented millet or sorghum(Guinea) in northern Ghana, parts of Nigeria, and other parts of West Africa.
Guinea corn used in this drink originated from Africa where it is a staple food in many homes and serves as the first-choice weaning food for infants. In most countries, Guinea corn has different names. Commonly called guinea corn or dawa in Nigeria and jowar in India.
Most household-level producers prepare and sell pito commercially either in a calabash or glass. You can serve pito can warm or cold.
INGREDIENTS NEEDED FOR HOW TO PREPARE PITO
Millet or sorghum(Guinea corn)
water
DIRECTIONS ON HOW TO PREPARE PITO
Ground guinea corn into powered form by using the mill or blender.
Soak the powdered guinea corn in water in a large bowl and stir thoroughly. The water on top of the mash is removed once the mash settles and the remaining mash is boiled.
Pour mixture into a different container after boiling and left to ferment for 24 hours. After 24 hours, the mixture is boiled once again when fermentation is done.
Strain mixture to separate the liquid from the solid substance. And allow it to cool down.
Serve pito into calabash or in a glass over ice.
HEALTH BENEFITS OF DRINKING PITO
- Guinea corn (sorghum) whole grain is an excellent food for people with diabetes. Sorghum has a relatively low starch digestibility.
- Sorghum is good for preventing cancer related issues.
- Promote cardiovascular health by regulating the absorption, excretion, and synthesis of cholesterol.
- Sorghum is rich in iron and the B vitamins (thiamine, riboflavin, Panthothenic acid, etc.) which play an essential role in metabolism, neural development, skin, and hair health.
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RECIPE VIDEO
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Ingredients
Millet or sorghum(Guinea corn)
water
Instructions
- Ground guinea corn into powered form by using the mill or blender.
- Soak the powdered guinea corn in water in a large bowl and stir thoroughly. The water on top of the mash is removed once the mash settles and the remaining mash is boiled.
- Pour mixture into a different container after boiling and left to ferment for 24 hours. After 24 hours, the mixture is boiled once again when fermentation is done.
- Strain mixture to separate the liquid from the solid substance. And allow it to cool down.
- Serve pito into calabash or in a glass over ice.
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Ingredients
Millet or sorghum(Guinea corn)
water
Instructions
- Ground guinea corn into powered form by using the mill or blender.
- Soak the powdered guinea corn in water in a large bowl and stir thoroughly. The water on top of the mash is removed once the mash settles and the remaining mash is boiled.
- Pour mixture into a different container after boiling and left to ferment for 24 hours. After 24 hours, the mixture is boiled once again when fermentation is done.
- Strain mixture to separate the liquid from the solid substance. And allow it to cool down.
- Serve pito into calabash or in a glass over ice.