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Nigerian Pito

Pito is a local drink common in Nigeria. In Lagos specifically, pito is majorly hawked in the street in an earthen pot or drum to keep it chilled.

Source and licence

"Nigerian Pito" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nigerian_Pito, revision 4512869), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nigerian_Pito&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4512869

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Grind guinea corn into a powder.
  2. Transfer ground guinea corn into a wide bowl, add enough water to fully cover. Stir well with a spatula.
  3. Let the mixture rest until it settles into two phases. Drain the water away.
  4. Pour the guinea corn slurry into a pot and bring to a boil.
  5. After boiling, cool the mash and leave it to ferment for 1 day.
  6. Boil mixture again for a few minutes over medium heat.
  7. Set a sieve over a bowl, and pour the guinea corn mixture into it. Discard the solids.
  8. Stir in sugar if desired, and allow pito to cool.
  9. Serve cold over ice.