Nigerian Pito

1. Grind guinea corn into a powder.

2. Transfer ground guinea corn into a wide bowl, add enough water to fully cover. Stir well with a spatula.

3. Let the mixture rest until it settles into two phases. Drain the water away.

4. Pour the guinea corn slurry into a pot and bring to a boil.

5. After boiling, cool the mash and leave it to ferment for 1 day.

6. Boil mixture again for a few minutes over medium heat.

7. Set a sieve over a bowl, and pour the guinea corn mixture into it. Discard the solids.

8. Stir in sugar if desired, and allow pito to cool.

9. Serve cold over ice.