Burukutu

Instructions

1. Soak the maize, sorghum and millet in water for 24 hours, then drain them.
2. Spread the grains on a damp cloth and cover them so they sprout for 2 to 3 days, sprinkling them regularly with water.
3. Dry the sprouted grains in the sun or in an oven at 60 °C, then grind them into a coarse flour in a blender.
4. Boil 3 litres of water with the ginger for 10 minutes, then take it off the heat.
5. Mix the flour into the remaining litre of water, then pour everything into the hot water, stirring. Let it cool to around 40 °C.
6. Add the malt and leave to ferment in a covered container for 24 to 36 hours at room temperature, until the drink is tangy and foamy.
7. Strain through a fine cloth and serve chilled, sweetened with the cane sugar if you like.