Burukutu
Also known as Burukutu (Sorghum Beer)
A traditional sorghum (and sometimes millet) beer of the north and middle belt: grain is sprouted, mashed, fermented and lightly boiled into a cloudy, sour, filling drink. It is alcoholic. This is a home-scale traditional method, not a distillery.
- 60 mintotal time
- 8 to 10 cupsserves
- Mediumdifficulty
Ingredients
- 4 cups of sorghum (guinea corn) or mixed sorghum and millet
- Water
- A little leftover burukutu or a pinch of yeast, to start the ferment, optional
Method
- 01
Soak the grain overnight. Drain and spread to sprout 2 to 3 days, rinsing once a day, until small shoots appear.
- 02
Dry the malted grain, pound or mill it, and cook as a thick porridge with plenty of water. Cool to lukewarm.
- 03
Leave covered to ferment 1 to 2 days until sour and lightly fizzy. Strain. Serve at room temperature. Keep refrigerated and drink within a day or two.
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