Growing up in the 90s, Pito was a popular drink among children. It was hawked on the streets and during the schools’ closing time at school gates, waiting for children to come out and patronize them. 90s children will remember the large and wide calabash from which the hawker would pour a sizeable amount into a transparent nylon and sell.
INGREDIENT
Guinea corn
Sugar
Water
Ice blocks (to keep cold)
METHOD
Wash grains thoroughly and remove the debris and stones. Soak in water for 2-3 days then rinse the fermented grains and spread in a basket. Sprinkle with water then cover and keep in a warm corner.
Do this for 5 days. This process is called Malting.
Spread the sprouted grains to dry for 4 days then blend until it powders. Store in an airtight container and set aside.
In a clean pot, add two cups of sugar and cook with water on medium heat. Allow to melt and caramelize. Stir lightly until you get a deep brown colour. (Be careful not to burn the sugar).
Add two cups of hot water to melt down the caramelised syrup a little. Turn off the heat and allow it to cool.
Add three cups of powdered grains to six litres of water in a clean pot. Boil for 1 hour on medium heat. Add sugar syrup and stir thoroughly.
Strain using a cheesecloth then add 3 cups of sugar or any sweetener of your choice. Allow to cool with ice.
Enjoy.
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