Stories and facts

Pito, a beer crafted from fermented millet or sorghum, holds deep cultural significance in northern Ghana, parts of Nigeria, and various regions across West Africa.

It's a beverage often enjoyed outdoors, typically brewed by small household producers, served in a calabash with benches arranged for communal gatherings.

Pito can be savored either warm or cold, with the warmth of the former deriving from its fermentation process. Its brewing not only preserves cultural traditions but also serves as a vital source of income for rural households with limited access to cash.

The making of pito involves a meticulous process. First, sorghum or millet undergoes milling to form a fine powder, which is then mixed with water, stirred thoroughly, and left to settle. Afterward, the water atop the mash is removed, and the remaining mixture is boiled.

Following this initial boiling, the concoction is transferred to another container for fermentation over 24 hours. Once fermented, the mixture undergoes another round of boiling before being strained to separate solids from liquids, resulting in the final product ready for consumption.

Pito, with its rich heritage and intricate preparation, embodies the vibrant culinary traditions of West Africa, offering a taste of cultural authenticity with each sip.