Slightly alcoholic (1-3% ABV) fermented sorghum beverage with significant probiotic content. Rich in B vitamins, iron, and lactic acid bacteria. The non-alcoholic version (very early ferment, stopped before alcohol formation) was given to pregnant women and children.
West African sorghum fermentation culture — the ancestors of Black American drank this daily. Modern sorghum beer products (like Chibuku in Southern Africa) are its industrial descendants.
Fermentation of sorghum significantly increases iron bioavailability by reducing tannins and phytic acid. B-vitamin content rivals supplementation. The lactic acid bacteria strains in traditionally brewed pito include strains with demonstrated anti-inflammatory activity.
For low-alcohol/probiotic version: germinate sorghum 48 hours, cook as porridge, cool to 35°C, inoculate with previous batch, ferment 8-12 hours (stop before strong fermentation). Non-alcoholic version safe for all.
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