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Alcoholic drinks from Northern Nigeria and Ghana
Sorghum is malted, dried and ground, then mashed and boiled. The filtered wort is left overnight to sour with lactic bacteria, boiled again, cooled and fermented by yeast for a day. The clear top is drunk as pito; burukutu is the thick, brown version made with added gari (cassava meal). Made in 9 steps over 6.3 days – 9 days. The longest step, sprout the grain, takes 4–5 days (Lyumugabe F 2012). Saccharomyces cerevisiae, the dominant yeast and Lactobacillus fermentum, the dominant lactic bacterium from the malt through souring do most of the fermenting.
| Main step | 4–5 daysReported[lyumugabe2012] | Sprout the grain |
|---|---|---|
| Temperature | 30–33 °CMeasured[sawadogo2007] | Leave the wort to sour |
| Acidity | pH 5.6 → 3.72Measured[sawadogo2007] | Leave the wort to sour |
| Red or white sorghum grain, and sometimes maize · Malted by steeping and sprouting[lyumugabe2012] |
| Water[lyumugabe2012] |
| Gari (cassava meal) · Added at mashing for burukutu only; pito has no adjunct[lyumugabe2012] |
| Yeast · Fermentation is spontaneous or uses yeast kept from earlier brews; dried yeast from Ghanaian pito sites is almost all Saccharomyces cerevisiae[glover2005] |
| Starter: spontaneous, or dried yeast kept from earlier brews |
Total time across the recorded steps: 6.3 days – 9 days
What changes: Sorghum grain soaks up water
Output: wet grain.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pito and burukutu are soured on purpose before the yeast goes in. The wort is left overnight for lactic bacteria, boiled again, and only then fermented, so the beer is sour as well as alcoholic. Burukutu adds gari, cassava meal, to the mash.
In a study in rural Nigeria, brewing cut the mycotoxins carried in from the sorghum by 59.3–94.8 %, leaving pito at or below 5 μg/kg. Sorghum beers in general are drunk while still fermenting and spoil fast, usually within 3 days in summer or 5 in winter.
Hazards the sources name: Escherichia coli, Staphylococcus aureus and Shigella, below 10^4 cfu/ml in market pito near Accra (preprint).
Every number is labelled with how it is known. How this atlas is made
Ekundayo described pito brewing in Nigeria in 1969, and Faparusi and colleagues studied the microbes of burukutu in 1973.
