Nigerian Pito

Pito is a local drink common in Nigeria. In Lagos specifically, pito is majorly hawked in the street in an earthen pot or drum to keep it chilled.

Ingredients

• Dried guinea corn (sorghum)
• Sugar (optional)

Steps

1. Grind guinea corn into a powder.
2. Transfer ground guinea corn into a wide bowl, add enough water to fully cover. Stir well with a spatula.
3. Let the mixture rest until it settles into two phases. Drain the water away.
4. Pour the guinea corn slurry into a pot and bring to a boil.
5. After boiling, cool the mash and leave it to ferment for 1 day.
6. Boil mixture again for a few minutes over medium heat.
7. Set a sieve over a bowl, and pour the guinea corn mixture into it. Discard the solids.
8. Stir in sugar if desired, and allow pito to cool.
9. Serve cold over ice.

More recipes with corn

Adapted from “Nigerian Pito” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.