Hello Hivers!!! I am here to show you how a local beverage called PITO is brewed in my community.
Below are the steps employed in the brewing of Pito;
Guinea Corn is acquired
The guinea corn, which is the main raw material, is soaked in water for about three (3)
days to germinate.After some few hours of drying, the guinea corn is collected and grind into malt.
The malt is soaked in water and boiled for about three hours.
The pot in which the malt is boiled is covered for it to ferment till the next day.
When it is well fermented, it is filtered to separate the liquid from the chaff.
The sieved liquid is boiled again until it is assumed to be a bit dark brown in color.
- The mixture is then boiled for some hours.
- Yeast is then added after cooking and covered for fermentation to take place in order to attain a percentage of alcohol in it.
- After three days; the Pito is ready for drinking. However, the cool dark brown liquid
(Pito) can also be served without adding the local yeast to ferment it.