Nigerian Pito
Pito is a fermented sorghum drink from Nigeria, made with nothing more than guinea corn, water and a day of patience. The grain is ground, rinsed, boiled, left to ferment, then boiled again and strained, which gives a tangy, lightly sour liquid. In Lagos it is sold on the street from earthen pots or drums that keep it chilled. Sugar is optional, so you can decide how sharp it tastes.
Instructions
Grind the dried guinea corn into a fine powder. Tip the powder into a wide bowl and add enough water to cover it completely, then stir well with a spatula.
Leave the mixture to rest until it separates into two layers, with the solids settled below the water. Pour off and discard the water.
Scrape the thick guinea corn slurry into a pot and bring it to a boil. Take it off the heat, let the mash cool, and leave it to ferment for 1 day.
Return the fermented mixture to the pot and boil it for a few minutes over medium heat.
Set a sieve over a clean bowl and pour the mixture through it. Discard the solids that stay in the sieve and keep the liquid.
Stir in sugar if you want a sweeter drink, then let the pito cool. Serve it cold over ice.
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