HOW TO PREPARE PITO, MILLET BEER| STEP BY STEP PITO| SORGHUM BEER| MILLET BEER
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- Опубликовано: 8 окт 2020
- HOW TO MAKE PITO, STEP BY STEP PITO SORGHUM BEER DRINK
GUINEA CORN BEER /MILLET BEER
ingredients
guinea corn red 3kg
water 10 Litres
dried okra stalk or dried okra stem - 1 stalk
yeast 0.5g yeast.. You just need a little yeast to ferment the pito.. Too much yeast will make the pito bitter..
I prefer leaving the non alcoholic pito for about 5days to ferment and it taste so good 😋👍..
SONG by Spookythemaniac 
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This is amazing. Enjoyed every step. Kudos 🔥🔥❤️
Aww i'm really honoured sis🙏🏾😍..thank u sooo much for watching😍😍👍
Good work
This looks so good 👍👍👍
Look at the beauty of african beer. Yur pitoo looks lovely.. my mouth is watering .🤪
I never had before but looks so yummy thanks for showing us how!
Wow pito looks so good and perfect thanks for sharing
Awww thx soo much sis😍🙏
لا good job 👍❣️ like your idea
Looks interesting!
Oh mine oh mine a very a job welldone. This is amazing 👍🏾
Awww🥰 thx sis
Thanks for sharing I got to try this at home.
hello, i'm from Brasil (Brazil) end i made a translation of your recipe for my father in law, and what to share whith your portuguese speaking fans:
Materiais necessários
3kg de Sorgo ou milho
um caule seco de quiabo
escumadeira
tecido para filtragem
panela
recipiente aberto para fermentação
fermento biológico (colher de café)
Passos:
1 - lave o milho e tire sujeiras e impurezas
2 - deixe em uma forma ou mesa para germinar “regando”muito levemente até que as pontinhas tenham um pouco de verde, se acontecer de aparecer um pouco de mofo, lave os grãos e retorne para germinação
3 - separe os grãos germinados e coloque para secar no sol (acredito que uma estufa ou sala aquecida funcionem)
4 - moa os grãos, mais fino que uma quirerinha, mais grosso do que um fubá
5 - nesse ponto, limpe o caule seco de quiabo e lave bem, depois corte em pedaços do tamanho de um dedo e macere ainda molhado em um pilão
6 - leve esses pedaços bem macerados a uma pequena bacia com água, mais ou menos um litro de água para uma mão cheia de caule macerado, misture bem, o produto dessa água precisa ser um gel
7 - leve a farinha de milho a uma panela grande, mais ou menos uma parte de farinha para duas de água ou pouco mais
8 - a esta mistura adicione duas xícaras do gel de caule de quiabo
9 - cubra com um tecido e deixe sedimentar por 3 a 4 horas
10 - colete o liquido no topo, peneire e reserve
11 - Cozinhe o sedimento por aproximadamente duas horas, retirando a espuma com uma escumadeira, pode jogar fora esta espuma.
12 - deixe o sedimento cozido esfriar e então misture com o líquido reservado no passo 10
com cuidado para não misturar partes queimadas
13 - adicione uma xícara do gel de quiabo e misture bem
14 - deixe descansar por 24 horas
15 - filtre o resultado em um tecido ou até em um filtro de café, a pessoa no vídeo faz a filtragem por sedimentação, mas acho pouco prático, pode jogar o sedimento fora
16 - Cozinhe novamente por duas horas retirando a espuma com uma escumadeira, aqui você tem “toosie” a versão não alcoólica
17 - em um recipiente tampado mas não lacrado, adicione uma colher de café bem raza de fermento biológico e fermente a mistura por de dois a três dias, ou fermente naturalmente por 5 dias e você tem Pito alcoólico.
Thanks for sharing. Friend here from the Philippines visiting and sending my support. 😇
Ooh my goodness, what a beautiful lesson on this day. It used to be favourite drink, mixed with Guinness and your gone. The best African local wine.
thank u dear, my uncle had his with guinness too when i gave him some hahaha.. thx 4 watching dear😍
nice one very detaild one nice sharng
Very nice video!
Good job sis...the lesson was wow....I will try it
Thanks for the video
Nice sharing ~
Keep it up
Eeeeiii Ms Zag, you will kill us wilh your Ghana homemade stuff. Wow Ghana pito paapa bi well done.😋
Wow amazing!
Thx 4 watching dear😍
The earlier process is similar to nmedaa paa oo.
I've not had pito before. Great share sis
Dear sister, thank you for this video. I make my own Kombucha's, Kifir's and other fermented products BUT this is over the top of knowledge for me. I thank God for leading me to this video as it surely will increase my knowledge about natural food and food creation. May God of Israel continue to blessed you and your household; may peace, blessings, safety and protection be upon our brothers and sisters throughout the four corners of the Earth.
Awww🥰 thank u dear.. God bless u too dear 🙏🏾
Wonderful video.. I didn’t know pito takes forever to make wow... a least 3 days wooow... very educative
Aww😍thank u dear. It does it takes about a week 10days😃😍
Thank you so much. I'll try this
Iam learning so much from you and binging on your videos without skipping ads. Watching all the way through nye sil! Also my people over there LOVED your DOMEDO RECIPE! that I SHARED with them. NICE WORK!!❤❤❤❤KEEP IT UP!
Excellent presentation. I never knew it took a number of processing to produce pito. Thank you so much sister such an eye opener. Now will deink my pitto great respect.👍
O.m.g this is soloom.😍
This is my first time seeing how pinto is made. Its worth trying thanks so much for sharing sis
Thank u sooo much sis😍🙏
Thanks so much. I've been searching for this
U r welcome dear🙏🏾😍
Wow wow
Impressive, i never thought i will see this on line. Well done sis
Aww thx dear😍
Good job. I Miss Ghana 🇬🇭
SROUTED SEEDS ARE REALLY GOOD!
Well done!
Thank u ❤️
This is a very detailed video.
It really takes time, effort and much dedication to make a video
Awww🥰 thank you sis
@@mszagskitchen can in no
CONGRATULATIONS SIS! THIS NOT COMMON BUT YOU HAVE NAILED! WE'LL DONE AND WELL PRESENTED!❤❤❤❤👍✌😂🙏🙏🙏❤❤❤ THANKS FOR SHARING!
Thx sis😍
I will try to make it.
😍😍
Your thumbnails always beautiful 😍
Thank u sis🙏🏾😍
This is some serious extraction process 👏🏻👏🏻. Great job done
😀 Yes ooo dear
Tell me about it 😒
Thanks so much 🙏
Very interesting. Thanks for sharing.
I don't care how many months now,am definitely going to try it,i hv waited for so long,God bless
Aww thx 4 watching dear😍
Pito👏👏👏👏👏. Sissy you've taking me home papa. You really nail it.🥂👏👏❤
Thank u sis
Awww🥰 thank you sis
Eiii, this one de3
You’re sending me back to my village ooooo
Growing up I was surrounded by pito brewers
It’s called “Daan” in my village.
Though I have never tasted it before.
🥰🥰💕
Good job 👏 .
Awww🥰 thank u
Please where are you from in Ghana?we also called it Daan...
@@emmanuelladinin9539 From upper west
Omg.... hahahaha, I am laughing hard here due to the memories this video has brought me. Growing up I helped a pito seller in making it so i can get to sweeter one. There are 2 types. The stronger one(alcoholic) and the softer one which is sweeter. I remember one of the types is called brukutu...lol. Thanks for sharing ms Zags, you are a genius.
I love the sweet one too. I was told it is called dorkordorkor
😃😍✌️
Hahahaha i take the harder one paa esp wen i want to do evil😂😂
@@abenasworld oh dear..u r too good to do bad things sis😂😍
@@mszagskitchen don't underestimate me oo😂😂😂😜😜😜
The last time I was debating about this drink saying Asana is the same with Pito Nigerian called it Pito somehow bitter but Ghanaian Asana is not bitter thanks for this video I now know the difference
Awww🥰 thx sis
Gonna invest into this business big time on UCC campus 😅... nice one dear...
Aww Thx 4 watching dear😍
Wow 🤩 good job 👏🏾 I watched the whole video. U make me miss home 🇬🇭 Unfortunately I can’t make that here ☹️ Pito is a very healthy drink. The process of making it is tedious , needs patience and time 🤩.
Keep up the great work 🥰
Thank u so much sis 🙏🏾😍
I also learnt alot from Lami cooks
Yes sis ..😍✌
I am from the northern region and also did my project work in Pito and like the way you nailed it,well done
Awwwww😍 thank u sooooo much dear...i really respect our mothers who make this drink..God bless them🙏 n God bless u too dear..
Project on pito..wow send me the link pls if u don't mind..we r still learning😍🙏
That’s my University thesis back in Ghana about Branding locally brewed Pito for competitiveness
Thank you so much. I am elated at your prompt response. I am now a subscriber for real
Awww😍 thank u so much 🙏🏾
Nice,does it need preservatives for it to last for over 6months
Nice work. Could you please; 1. suggest how to measure alcohol content. 2 How to store alcoholic PITO? To refrigerate ? and for how long it can expire? Can I package it in a sealed glass bottle?
Eiii pito papapaa. I love it ankasa 😋When i want to get tipsy i take kakraa. S3 wonim dada😂😂I make sure the seller gives me more of the hard one and little of the soft one. Then i mix it 2geda and drink😂🍷🥂🍹
😂 Chai u bi correct gerrr.. Abeg ma mi high 5🖐️😍
@@mszagskitchen hahaha fa b3bom😎🖐
No auger?
Thanks. Very understandable.
And also, instead of fetching, can we pour it?
Sorry for bordering you with questions but if one wish to produce it for commercial purpose, how can one preserve it over 6month and must be slightly covered instead of covering it tightly like other home drinks?
Can I use okro instead of its stalk
Please what can we use in place of the okro stalk ? Then also what if we don't have the bamboo basket
Thanks for the video but have a question for you, can i use millet to make pito? And another question is, can i tie that millet flour into white cloth and throw it in to pot of water and cook without all that process you did
Thanks
Please do we have an already sprouted dry G.corn in the market?
To make it stronger you can add a fermentation lock. It will allow gas to escape while keeping air out.
Like how many day is d whole process as in soaking & drying? B4 cooking
Thank you for the detailed video! It’s really helpful.
I would love to know if we can use any other millets to make this beer? Also, if we are unable to get Okra stem, is there a substitute for it? Can we use fresh or dry okra itself? Thank you!
The red millet is normally used, and with the okra stalk, I think you can use okro to do it as I came across a video where the lady used okro for the pito and not the okro stalk..
I never taste this before but right now I’m on my way to try it but without okra steam and let you know if it’ll work my husband like it
It's impossible to decant the guinea corn liquid dear.. I tried it n it didn't work... But give it a try dear n let me know if it works without the okra stalk
Is there an alternative to the dried okra stem? Very hard to find in the UK :(
Thanks so much! Wht do we use asides d Okra stem? Bcos that will be hard to find.
So sorry for the late reply.. Pls there's no substitute, it's only the dry okro stalk used. Pls ask for dry okro stalk used to make pito from the market.. I'll ask my aunty where she bought the stalk and let you know🙏😍
Thanks for sharing Sis
Since can not be covered tightly, how do you travel around with it without it spilling.
Also why is it not sold in the shops or generally traditional drinks not sold in the shops. Thanks
Back home I rem those who sells pito at the bar do not cover it, probably because it will explode cos of the yeast added.. Ideally I do not recommend adding the yeast when u are doing it at home unless it's for mass production like those who sells it. I normally let the pito ferment naturally.
I used to love this drink back home in Ghana. I always get lot of toose because it taste really good. 😀 I thought they added sugar to it. Thank you for sharing this recipe 👍
Aww thx 4 watching sis
.the millet has it own sweetness😍🙏
@@mszagskitchen ohh ok. Always learning something new. 👍
Yes oo sis.. We r all learning 🙏🏾😍
What do I lose should in case is I use the white guinea corn ?? Will it affect the process at some point ..anyways I love this video ✌🏻
Aww thx sis.. U can use the white one too but the one used in Ghana they use the red one.. For the okra stalk, u can get it from Ghana or any other African country.. Just make sure u specify that u r using it for pito
Hello. Thank you for your recipe. Is this beer drunk by Nigerians aswell and what do I do if I want it to become an alcoholic beer?
Wow! You've taken me back to my time in Tamale. I only liked Toose because it was sweet. I found pito to be bitter, I guess it's the alcohol which I don't like.
As for the toose di3, mmm, I could drink several calabashes! 😃
Thank u so much sis😍. I love the toosie too😋✌️
I like toose too for the same exact reason! Sweet!!!
What is toose please. What is iit made from? I've never heard of it and I love discovering Ghanaian food and drinks
The toose is non alcoholic pito... After brewing, u will get toose so when u ferment it then its become pito😘
Thank you
Hi Madam, nice work, please give the measurements of ingredients.And let me know the alcohol content.
Any okra stalk would do or there's a specific okro stock to use?
It has to be dry... Dried okra stalk.. When u go to the market specify that u r using it to make pito
I have a question
During the first two hours of boiling, do you need to add water if the level of water reduces before Brown?
No dear, do not add water, the water level will drop down so make sure u add the water u need for the whole process. Pls make sure u measure it well so u don't use too much water🙏
Please wat is Guinea 🇬🇳 corn 🌽
Any method for those leaving in a winter country?
Thx 4 watching dear😍.. U can order the guinea corn and the okra stalk from Africa to be sent through dhl.. What i did was i germinated n dried mine during the summer time so whenever I'm ready to make another one i will just grind the germinated guinea corn n make the pito.. But u can get the guinea corn posted to u hun😍.
I like that pito
😍😍Thx for watching dear
What if you can’t pound the okra talk?
Hi Ms Zag, just to let you know there is a typo in the title as you put millet and not guineacorn.
If you live in a rainy place like germany, can you dry the millet corn in the oven?
It's much better if it's sun dried 🙏😍
Can I use fresh Okro without the seed?
And how can I make the alcohol content stronger? Do I add a lot of the yeast?
No dear if u use the fresh okro it will not work.. Try n get the dried okra stalk/stem.. . If u r abroad get someone to buy for u.. Let them specify to the seller that u using it for pito.. They can post it through dhl😍
With the alcohol content leave it to ferment for more than a day.. The more u leave it the more it ferment.. But make sure u use just a little bit of yeast not a lot
You were asking in the video, what Pito is called in anyone's country? In my country Chad we call it Bilili. However, I never had chance to taste it. I only see people drinking it. They sale sorghum or Guinea corn in Canada too but I am not sure they can be germinated. They are sold in some super market and on Amazon. I will buy sorghum and try it. Anyway, if I cannot find sprouting sorghum in the country where I live, Can I just use sorghum flour and follow all the steps you have just shown us to get beer out of it?
I was advised that using the commercial yeast to ferment it can cause headaches if consumed in large amounts..is that true ??
You can omit the yeast and leave it to ferment naturally.
Can you use millet insted of guinea corn?
Yes pls the red ones
Am in the usa 🇺🇸 where do you get the guinea corn 🌽 is it millet
It has to be guinea corn dear and its part of the millet family.. Get someone to ship it from Ghana to u sis together with the dry okra stalk.. It can be shipped through dhl as its dry stuff🙏🏾😍
Pls can you dry them in the oven?
It's possible but I've not done this method b4 dear..
How can you preserve pito for 6 months without putting it in a fridge?
Pls can you use fresh okra?
Hello.. I'm soo sorry for replying so late🙏 no pls, fresh okro will not work.. It has to be the dry okro stalk pls. When u go to the market u asked for the dry okro stalk used to make pito 😍
Can I use raw okra instead of its stalk
No dear.. It won't work
Okra is taboo for me so I can not have it in any form. Can I use something else instead> Thanks
Awww.. I'm so soo sorry, I wish I have a substitute for the okro.. The dry okro stalk is the only one to use to make pito dear
Good job but you shd have fermented the sprouted malts for one day be4 drying it.
Noted😍
Can itbe milled into coarse flour and store down to be used in bits without spoiling
Yes pls.. It can be stored in the freezer.. I put mine in the freezer n use it another time 😍
@@mszagskitchen Thank you so much for the insight on this
We share the same name dear.. 👍Mawuena
@@mszagskitchen must it be stored in the freezer? Can't it be sundried from time to time? Please answer
Thank you. How do you that the pito is cooked?
It depends on the quantity of water used n it has to be on fire for more than 1hour. To know that its cooked, the water level will drop
@@mszagskitchen thank you. Getting the Okra stalk has been difficult
Really. I have a friend in kumasi who got it for me.. She said there are particular places to get the stalk. I'll ask her again n let u know
@@mszagskitchen will be very glad.
Pls when do u tighten the bottle or it should be left untighten till u consume??
It should be left untightened dear, if u want it to ferment quickly then add just a little bit of yeast.. I actually prefer leaving it to ferment naturally between 3 to 5days without adding yeast but for mass production like those who brew it for sales they add a bit of yeast as they need it to be ready the next day.. 🙏🏾
@@mszagskitchen God bless you
@@awuramafosuaa6620 🙏🏾😍 God bless you too sis
@@mszagskitchen does toose have to ferment too?? Fermentation is for the alcoholic version , right ? So , if I want to make toose, I can tighten immediately without fermentation taking place , right?
Why don't we grind into fine powder
It can be done that way too pls..thx for watching
Dear sister please I need your help on this pito making, my own sediment was very thick like fufu when boiling, what could be the problem
Sorry for the late reply.. I've just seen this comment, did you use the dry okro stalk pls.. From time 18.00 is when i boiled the sediments. Pls be sure to add more okra stalk liquid 4 boiling
@@mszagskitchen ok thank so much
Is it also known as asaanna?
Naa dear asaana is different 😍
I ddnt see sweetener added to it ur sugar. Does it mean its sweet naturali?
Yes pls
Tnx 4d response. Ure such an amazing teacher. I enjoyed evri bit of d tutorial. Veery educative. I hope to learn more of ur delicacies. Mch lov
Pls whats the twi name of the okra stalk?
Thx 4 watching dear😍 pls when u go to the market tell the seller u want the okra stalk to make pito.. It needs to be slimy when u pound it and add water 😍
The twi name I don't know dear bit I'll find out🙏