Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sorghum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Dried guinea corn ( sorghum )
- Sugar (optional)
Directions
Grind guinea corn into a powder.
Transfer ground guinea corn into a wide bowl, add enough water to fully cover. Stir well with a spatula .
Let the mixture rest until it settles into two phases. Drain the water away.
Pour the guinea corn slurry into a pot and bring to a boil .
After boiling, cool the mash and leave it to ferment for 1 day.
Boil mixture again for a few minutes over medium heat.
Set a sieve over a bowl, and pour the guinea corn mixture into it. Discard the solids.
Stir in sugar if desired, and allow pito to cool.
Serve cold over ice.