HOW TO PREPARE PITO, MILLET BEER| STEP BY STEP PITO| SORGHUM BEER| MILLET BEER

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

[@NdudubyFafa]

This is amazing. Enjoyed every step. Kudos 🔥🔥❤️

[@mszagskitchen]

Aww i'm really honoured sis🙏🏾😍..thank u sooo much for watching😍😍👍

[@vidabuasi2287]

Good work

[@cookingwithnatashua2512]

I never had before but looks so yummy thanks for showing us how!

[@BEGOSHful]

Look at the beauty of african beer. Yur pitoo looks lovely.. my mouth is watering .🤪

[@kitchenmadamskitchen2564]

This looks so good 👍👍👍

[@sethanim1206]

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.

[@mszagskitchen]

thank u dear, my uncle had his with guinness too when i gave him some hahaha.. thx 4 watching dear😍

[@EMELIASKITCHEN]

Wow pito looks so good and perfect thanks for sharing

[@mszagskitchen]

Awww thx soo much sis😍🙏

[@joycestyleofcooking]

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!

[@abigailgreen8741]

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.

[@mszagskitchen]

Awww🥰 thank u dear.. God bless u too dear 🙏🏾

[@LovystouchChannel]

Oh mine oh mine a very a job welldone. This is amazing 👍🏾

[@mszagskitchen]

Awww🥰 thx sis

[@JerryElliott-ug2jf]

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.👍

[@VersatileNana]

The earlier process is similar to nmedaa paa oo. I've not had pito before. Great share sis

[@vidacoffie1350]

Eeeeiii Ms Zag, you will kill us wilh your Ghana homemade stuff. Wow Ghana pito paapa bi well done.😋

[@vonsworldusafil-am4410]

Looks interesting!

[@fatayirashid2960]

Wonderful video.. I didn’t know pito takes forever to make wow... a least 3 days wooow... very educative

[@mszagskitchen]

Aww😍thank u dear. It does it takes about a week 10days😃😍

[@Foodgraphicx]

لا good job 👍❣️ like your idea

[@yceltirao2779]

Thanks for sharing. Friend here from the Philippines visiting and sending my support. 😇

[@goldenbrownyoppong5744]

Thanks for sharing I got to try this at home.

[@CoCo-zy9ln]

Nice sharing ~ Keep it up

[@venilove1762]

Wow amazing!

[@mszagskitchen]

Thx 4 watching dear😍

[@bismilla]

nice one very detaild one nice sharng

[@ekwofie1]

Wow wow

[@blikisschannel8454]

This is my first time seeing how pinto is made. Its worth trying thanks so much for sharing sis

[@mszagskitchen]

Thank u sooo much sis😍🙏

[@nehrumoreiradesousa6302]

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.

[@rahmatsodeeq3681]

Good job sis...the lesson was wow....I will try it

[@ifeomasolomon3842]

Thanks for the video

[@niadomiofficial9905]

Very nice video!

[@rainersaabani4809]

Impressive, i never thought i will see this on line. Well done sis

[@mszagskitchen]

Aww thx dear😍

[@Blessed_Favoured7]

Thanks so much. I've been searching for this

[@mszagskitchen]

U r welcome dear🙏🏾😍

[@VersatileNana]

This is a very detailed video. It really takes time, effort and much dedication to make a video

[@mszagskitchen]

Awww🥰 thank you sis

[@graceesi5277]

@@mszagskitchen can in no

[@sandralarbie2825]

Thank you so much. I'll try this

[@iamblessd9945]

O.m.g this is soloom.😍

[@joycestyleofcooking]

SROUTED SEEDS ARE REALLY GOOD!

[@adjohabia4080]

Well done!

[@mszagskitchen]

Thank u ❤️

[@SitsofeKledo]

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 🥰

[@mszagskitchen]

Thank u so much sis 🙏🏾😍

[@marynyaaba2497]

Good job. I Miss Ghana 🇬🇭

[@preciousofori2887]

I don't care how many months now,am definitely going to try it,i hv waited for so long,God bless

[@mszagskitchen]

Aww thx 4 watching dear😍

[@karizaksimpletv9304]

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

[@mszagskitchen]

Awww🥰 thx sis

[@fixngobbletv]

This is some serious extraction process 👏🏻👏🏻. Great job done

[@mszagskitchen]

😀 Yes ooo dear

[@helenebiegbo6212]

Tell me about it 😒

[@fadiempress]

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 👏 .

[@mszagskitchen]

Awww🥰 thank u

[@emmanuelladinin9539]

Please where are you from in Ghana?we also called it Daan...

[@fadiempress]

@@emmanuelladinin9539 From upper west

[@joycestyleofcooking]

CONGRATULATIONS SIS! THIS NOT COMMON BUT YOU HAVE NAILED! WE'LL DONE AND WELL PRESENTED!❤❤❤❤👍✌😂🙏🙏🙏❤❤❤ THANKS FOR SHARING!

[@mszagskitchen]

Thx sis😍

[@rolemodel5730]

Gonna invest into this business big time on UCC campus 😅... nice one dear...

[@mszagskitchen]

Aww Thx 4 watching dear😍

[@cynthiaboateng431]

Pito👏👏👏👏👏. Sissy you've taking me home papa. You really nail it.🥂👏👏❤

[@mszagskitchen]

Thank u sis

[@mszagskitchen]

Awww🥰 thank you sis

[@bobbyayine5332]

I am from the northern region and also did my project work in Pito and like the way you nailed it,well done

[@mszagskitchen]

Awwwww😍 thank u sooooo much dear...i really respect our mothers who make this drink..God bless them🙏 n God bless u too dear..

[@mszagskitchen]

Project on pito..wow send me the link pls if u don't mind..we r still learning😍🙏

[@bobbyayine5332]

That’s my University thesis back in Ghana about Branding locally brewed Pito for competitiveness

[@PintorLaO]

I will try to make it.

[@mszagskitchen]

😍😍

[@getcookingwithakorfa4176]

Your thumbnails always beautiful 😍

[@mszagskitchen]

Thank u sis🙏🏾😍

[@liticiablankson1760]

Thanks so much 🙏

[@GRACESSIGNATURE]

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.

[@SamSam-jr5qu]

I love the sweet one too. I was told it is called dorkordorkor

[@mszagskitchen]

😃😍✌️

[@abenasworld]

Hahahaha i take the harder one paa esp wen i want to do evil😂😂

[@mszagskitchen]

@@abenasworld oh dear..u r too good to do bad things sis😂😍

[@abenasworld]

@@mszagskitchen don't underestimate me oo😂😂😂😜😜😜

[@karizaksimpletv9304]

I also learnt alot from Lami cooks

[@mszagskitchen]

Yes sis ..😍✌

[@lucasp.kusare1819]

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?

[@SamSam-jr5qu]

Thank you so much. I am elated at your prompt response. I am now a subscriber for real

[@mszagskitchen]

Awww😍 thank u so much 🙏🏾

[@abenasworld]

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😂🍷🥂🍹

[@mszagskitchen]

😂 Chai u bi correct gerrr.. Abeg ma mi high 5🖐️😍

[@abenasworld]

@@mszagskitchen hahaha fa b3bom😎🖐

[@CCNnadi]

Nice,does it need preservatives for it to last for over 6months

[@joarrie8919]

Very interesting. Thanks for sharing.

[@surabhiagarwaltsk]

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!

[@mszagskitchen]

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..

[@mbabazijustine3693]

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

[@CCNnadi]

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?

[@mohamedsawa1434]

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

[@mszagskitchen]

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

[@CookWithNakie]

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 👍

[@mszagskitchen]

Aww thx 4 watching sis .the millet has it own sweetness😍🙏

[@CookWithNakie]

@@mszagskitchen ohh ok. Always learning something new. 👍

[@mszagskitchen]

Yes oo sis.. We r all learning 🙏🏾😍

[@abubakarrakiya337]

Thanks so much! Wht do we use asides d Okra stem? Bcos that will be hard to find.

[@mszagskitchen]

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🙏😍

[@annaasamoah3880]

No auger? Thanks. Very understandable.

[@sandralarbie2825]

Please what can we use in place of the okro stalk ? Then also what if we don't have the bamboo basket

[@jenniferclarke9676]

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 ✌🏻

[@mszagskitchen]

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

[@sandralarbie2825]

And also, instead of fetching, can we pour it?

[@abemefchannel2803]

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

[@mszagskitchen]

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.

[@deathbychicken]

Is there an alternative to the dried okra stem? Very hard to find in the UK :(

[@antoinettewilken5250]

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?

[@user-he5mc4kz8c]

Like how many day is d whole process as in soaking & drying? B4 cooking

[@jenniferclarke9676]

Can I use okro instead of its stalk

[@christophersnedeker]

To make it stronger you can add a fermentation lock. It will allow gas to escape while keeping air out.

[@yvonnestastytips5744]

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! 😃

[@mszagskitchen]

Thank u so much sis😍. I love the toosie too😋✌️

[@venilove1762]

I like toose too for the same exact reason! Sweet!!!

[@maryharris3284]

What is toose please. What is iit made from? I've never heard of it and I love discovering Ghanaian food and drinks

[@mszagskitchen]

The toose is non alcoholic pito... After brewing, u will get toose so when u ferment it then its become pito😘

[@maryharris3284]

Thank you

[@appiahfrancis2071]

I like that pito

[@mszagskitchen]

😍😍Thx for watching dear

[@PeradepsWear]

Please do we have an already sprouted dry G.corn in the market?

[@sadjjane]

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?

[@madisonuku5459]

Any okra stalk would do or there's a specific okro stock to use?

[@mszagskitchen]

It has to be dry... Dried okra stalk.. When u go to the market specify that u r using it to make pito

[@lucasp.kusare1819]

Hi Madam, nice work, please give the measurements of ingredients.And let me know the alcohol content.

[@yeyejide7371]

During the first two hours of boiling, do you need to add water if the level of water reduces before Brown?

[@mszagskitchen]

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🙏

[@isaschierstedt6878]

If you live in a rainy place like germany, can you dry the millet corn in the oven?

[@mszagskitchen]

It's much better if it's sun dried 🙏😍

[@dolaastrel1644]

Any method for those leaving in a winter country?

[@mszagskitchen]

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😍.

[@abenajackson2910]

Am in the usa 🇺🇸 where do you get the guinea corn 🌽 is it millet

[@mszagskitchen]

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🙏🏾😍

[@FitaaOrganics]

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?

[@mszagskitchen]

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😍

[@mszagskitchen]

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

[@jenniferclarke9676]

I was advised that using the commercial yeast to ferment it can cause headaches if consumed in large amounts..is that true ??

[@mszagskitchen]

You can omit the yeast and leave it to ferment naturally.

[@paulalecq388]

Hi Ms Zag, just to let you know there is a typo in the title as you put millet and not guineacorn.

[@allnicedorcoo1273]

Well done dear ,your education was very clear ,I love it but please you didn't tell us which among the two pito is the alcoholic one and the one which is not alcoholic, which one is the alcoholic, is it the one you added the yeast or not ,God bless you so much 💗

[@mszagskitchen]

The one I added yeast is going to be alcoholic, however you can skip that part by not adding the yeast and let it naturally ferment to be alcohol.i normally let it naturally ferment but for mass production some people add yeast

[@allnicedorcoo1273]

Thanks alot dear, for the clarification, God bless you 💖♥

[@metromain6630]

Good job but you shd have fermented the sprouted malts for one day be4 drying it.

[@mszagskitchen]

Noted😍

[@PhillipinaMzumara]

Can you use millet insted of guinea corn?

[@mszagskitchen]

Yes pls the red ones

[@awuramafosuaa6620]

Pls can you dry them in the oven?

[@mszagskitchen]

It's possible but I've not done this method b4 dear..

[@jenniferclarke9676]

Can I use raw okra instead of its stalk

[@mszagskitchen]

No dear.. It won't work

[@Abaellionaire]

I have a question

[@justine-mariesenchim7652]

Thank you. How do you that the pito is cooked?

[@mszagskitchen]

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

[@justine-mariesenchim7652]

@@mszagskitchen thank you. Getting the Okra stalk has been difficult

[@mszagskitchen]

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

[@justine-mariesenchim7652]

@@mszagskitchen will be very glad.

[@crystalpassmore5546]

Okra is taboo for me so I can not have it in any form. Can I use something else instead> Thanks

[@mszagskitchen]

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

[@mawuenazoe6125]

Can itbe milled into coarse flour and store down to be used in bits without spoiling

[@mszagskitchen]

Yes pls.. It can be stored in the freezer.. I put mine in the freezer n use it another time 😍

[@mawuenazoe6125]

@@mszagskitchen Thank you so much for the insight on this

[@mszagskitchen]

We share the same name dear.. 👍Mawuena

[@obohjoshua2085]

@@mszagskitchen must it be stored in the freezer? Can't it be sundried from time to time? Please answer

[@joanndanso4966]

Pls can you use fresh okra?

[@mszagskitchen]

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 😍

[@portiaaduamofa3356]

Please wat is Guinea 🇬🇳 corn 🌽

[@farmersimonbaasumin5248]

How can you preserve pito for 6 months without putting it in a fridge?

[@awuramafosuaa6620]

Pls when do u tighten the bottle or it should be left untighten till u consume??

[@mszagskitchen]

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.. 🙏🏾

[@awuramafosuaa6620]

@@mszagskitchen God bless you

[@mszagskitchen]

@@awuramafosuaa6620 🙏🏾😍 God bless you too sis

[@obohjoshua2085]

@@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?

[@alicehaney1647]

What if you can’t pound the okra talk?

[@ifeomasolomon3842]

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

[@mszagskitchen]

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

[@ifeomasolomon3842]

@@mszagskitchen ok thank so much

[@mankindgenerousity7075]

Is it also known as asaanna?

[@mszagskitchen]

Naa dear asaana is different 😍

[@user-he5mc4kz8c]

I ddnt see sweetener added to it ur sugar. Does it mean its sweet naturali?

[@mszagskitchen]

Yes pls

[@user-he5mc4kz8c]

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

[@arnoldnkwasiibwe8648]

Why don't we grind into fine powder

[@mszagskitchen]

It can be done that way too pls..thx for watching