PITO / ASANA DRINK

PITO / ASANA DRINK 

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INGREDIENTS

Guinea corn

Sugar

Water

Ice blocks (to keep cold)

METHOD

Wash your guinea corn 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 or use a dehydrator 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 your powdered guinea corn to six litres of water in a clean pot.

 Boil for 1 hour on medium heat. Add the previously 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.