This is a type of beer common in Northern Ghana, parts of Nigeria, and other parts of West Africa. It is prepared from fermented millet or sorghum. Made by household-level producers, it is typically served in a calabash outside the producer’s home.
PREPARATION
First, sorghum or millet is taken to the mill to be ground into powder, or this can be done in a blender. The powder is then mixed with water, stirred thoroughly, and left to settle. Once settled, the water on top of the mash is poured out, and the remaining mash is boiled.
When the boiling is done, the mixture is poured into a different container and left to ferment for 24 hours. Once the fermentation process is complete, the mixture is boiled once more and then drained to separate the solid substance from the liquid.
After the liquid cools down, your sumptuous drink is ready for consumption.