Burukutu facts for kids

Burukutu is a traditional drink made from grains like Guinea corn and millet. It's a popular local drink in many African countries, especially in places like Nigeria, Ghana, Togo, and the Republic of Benin. People in these regions have been making and enjoying Burukutu for a very long time as part of their culture.

What is Burukutu?

Burukutu is a special kind of drink that comes from Guinea corn (also known as Sorghum bicolor) and millet (Pennisetum glaucum). These grains are common crops grown in many parts of Africa. The drink is made through a natural process called fermentation, which changes the sugars in the grains into other substances. It's often enjoyed in countries like Nigeria, Togo, Kenya, Ethiopia, and Burundi.

How is Burukutu Made?

Making Burukutu involves several important steps. Each step helps to change the grains into the final drink. There are five main stages: steeping, malting, mashing, fermentation, and maturation.

Step 1: Steeping the Grains

The first step is called steeping. This is when the Guinea corn or millet grains are soaked in water. They stay in the water for at least three days. Soaking helps the grains absorb moisture and begin to sprout, which means they start to grow tiny shoots.

Step 2: Malting the Grains

After steeping, the grains are moved to a special area called a malting floor. Here, they are constantly turned over and air-dried for about five days. This process, called malting, helps to change the grains into "malt." Malted grains are important because they contain natural substances called enzymes that are needed later.

Step 3: Mashing the Mixture

Next comes mashing. The malted grains are ground into a fine powder, often called the "grain bill." This powder is then mixed with water, which is sometimes called "liquor" in this process. The mixture is heated. During mashing, the enzymes from the malted grain break down the starch in the grains into simpler sugars, like maltose. This sweet liquid is known as "wort."

The mixture after one hour of mashing.

Step 4: Fermentation and Maturation

The "wort" is then left to ferment. This is where tiny living things called yeast (a type of sugar fungi) get to work. The yeast eats the sugars in the wort and turns them into other compounds, creating the unique taste of Burukutu. This fermentation process usually takes about two days, or 48 hours. After fermentation, the drink is allowed to mature, which helps to develop its final flavor.

The fermentation process in action.

Images for kids

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  Guinea corn grains before milling

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  Milled Guinea corn after steeping