Common Nigerian Fermented Alcoholic Beverages

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Fermented alcoholic beverages have a long history in Nigeria, with various tribes having their unique brews. These beverages are often consumed during social and cultural events. This post will explore some of the most popular traditional fermented alcoholic drinks in Nigeria, including palm wine, burukutu, and pito.

Palm Wine

Palm wine is a traditional alcoholic beverage made from the sap of palm trees, including the oil palm, raffia palm, and date palm which is enjoyed by many tribes across Nigeria, including the Igbo and Yoruba. Palm wine has been produced and consumed in Nigeria for centuries and holds cultural significance in many communities of the Igbo tribe. Fresh palm wine is sweet and contains about 2­-4% alcohol by volume (ABV) which increases over time. Frequent and excessive consumption of palm wine can lead to health problems including liver diseases due to its alcoholic content.

Ingredients

  • Sap from palm trees

Preparatory Procedure

  1. Sap Collection: The sap is collected with a clean container by cutting the trunk or stem of the palm tree and fixing a keg under the cut area.
  2. Fermentation: The collected sap is left to ferment naturally for 1-2 days. The more days the palm wine is allowed to ferment, the higher the alcoholic drink.

Nutritional and Health Benefits

  • Probiotics: Palm wine contains natural probiotics such as yeast that support gut health.
  • Vitamins: It is rich in vitamins such as vitamin C and B vitamins.
  • Antioxidants: The beverage contains antioxidants that help reduce inflammation.

Burukutu

Burukutu is a traditional alcoholic beverage made from fermented sorghum or millet, popular among the Hausa people. It’s moderately alcoholic with about 3-6% ABV and has a sour taste coming from about 0.4 – 0.6% acetic acid content1. Excessive intake of burukutu may lead to intoxication and health conditions caused by alcohol consumption.

Ingredients

  • Sorghum or millet
  • Water
  • Gari (optional)

Preparatory Procedure

  1. Grain Preparation: The grains are soaked in water for 2-3 days and water is drained off.
  2. Sprouting: The soaked grains are allowed to sprout on a basket line with banana leaves for five days
  3. Drying and grinding: The malted grains are sun-dried, grinded, and mixed with fermented cassava (gari).
  4. Wort product: Mix the mixture from (3) with water and boil for 6 – 12 hours and filter the mixture through a fine mesh to extract the wort.
  5. Fermentation: Cool the wort and allow it to ferment for 2-3 days.
  6. Straining: The fermented mixture is strained through a fine mesh to obtain the final product, burukutu.

Nutritional and Health Benefits

  • B Vitamins: Burukutu is rich in B vitamins, which are essential for energy metabolism.
  • Minerals: It provides minerals like magnesium and potassium.
  • Digestive Health: The fermentation process enhances the digestibility of the grains.
  • Probiotics: Burukutu may contain probiotics which are good for your gut health.

Pito

Pito is a traditional beverage common among the Benin people in Nigeria’s mid-west region. It is an affordable and popular drink enjoyed in that part of Nigeria. Pito is a product of fermented grains like sorghum, maize/corn, or a mixture of the two grains. Pito has a sour taste and contains about 3% alcohol, with lactic acid, sugars, and amino acids.

Ingredients

  • Sorghum or maize
  • Water

Preparatory Procedure

  1. Grain Preparation: The grains are washed and soaked in water for 2 days to germinate.
  2. Malting: Excess water is drained off and the grains are spread on a basket lined with wet banana leaves for 5 days for malting to take place.
  3. Mashing: The germinated grains are ground and mixed with water.
  4. Boiling and filtering: The mashed grains are cooked, allowed to cool and filtered through a sieve.
  5. First fermentation: The filtrate is left overnight to ferment into a sour tasting drink.
  6. Second boiling and fermentation: The overnight drink is boiled to concentrate the solution and cooled before adding a starter from a previous batch. The mixture is left to ferment for a few days until it changes to tangy/sour pito drink

Nutritional and Health Benefits

  • B Vitamins: Burukutu is rich in B vitamins, which are essential for energy metabolism.
  • Minerals: It provides minerals like magnesium and potassium.
  • Digestive Health: The fermentation process enhances the digestibility of the grains.
  • Probiotics: It may be a source of healthy gut microorganisms.

Summary

In conclusion, while these traditional fermented alcoholic beverages hold cultural importance in Nigeria, it’s crucial to approach their consumption responsibly. The lack of standardization in production can lead to inconsistent quality and potential health risks. Moderation is key, and consumers should be aware of the potential dangers associated with unregulated alcohol production. Despite these concerns, these beverages remain an integral part of Nigeria’s cultural heritage and local economies. Please, drink these alcoholic beverages responsibly.

References

1.         Ndudi, W. et al. Traditional fermented foods of Nigeria: microbiological safety and health benefits. Journal of Food Measurement and Characterization vol. 18 4246–4271 Preprint at https://doi.org/10.1007/s11694-024-02490-1 (2024).

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