In a small village tucked away in Northern Nigeria, the sun dips below the horizon, casting a golden glow over the fields. After a long day of labour under the sweltering heat, the farmers gather under a shady baobab tree, dusting off the sweat and soil from their brows. The air is thick with stories of the day’s toil, laughter, and anticipation for what’s to come: the first sip of Burukutu, the traditional brew that is more than just a drink—a well-earned reward.
Burukutu, often referred to as the drink of the people, has been a staple in the lives of many villagers in the Northern Region of Nigeria for generations. It’s a drink born from the land, crafted with hands that have tilled the soil and harvested the grains. Made from fermented sorghum or millet, Burukutu is known for its deep, earthy flavours that tell a story with each sip—a story of hard work, resilience, and community.
Photo Source: Businessday NG.
In the heart of the village, the process of making Burukutu begins long before the first taste is savoured. It starts with gathering the grains, either millet or sorghum—chosen carefully, each handful a testament to the harvest season. The village’s women come together in a rhythmic dance, grinding the grains between stones, their hands moving in time with a song passed down through generations.
The grains are then soaked and left to ferment in large clay pots, a method that has remained unchanged for centuries. This fermentation is what gives Burukutu its distinctive tangy kick. The scent of the fermenting grains fills the air, mingling with the earthy aromas of the village, a familiar fragrance that signals the coming together of the community.
After fermentation, the grain mash is boiled over an open fire in large clay pots, which releases the deep, malty flavours and softens the grains. This boiling step is crucial, as it enhances the taste and ensures the drink’s safety by killing off harmful bacteria. Once the boiling is finished, the mixture is allowed to cool and undergoes a second fermentation process. The cooled liquid is poured into large calabashes or clay jars and left to ferment for another day. This second fermentation is critical to developing the full-bodied, robust flavours that Burukutu is known for.
Photo Source: PM News Nigeria.
The clay jars or calabashes also play a role in the final flavour profile, as they help maintain the earthy, smoky aroma that distinguishes Burukutu from other brews. When the drink is ready, it is carefully ladled into smaller calabashes for serving. Burukutu is traditionally stored in these clay containers, which keep it cool and preserve its flavour. In the village, these containers are often kept in shaded areas, such as under trees or in cool huts, to maintain the optimal temperature for the drink.
As the sun sets, the village comes alive with anticipation. The men return from the fields, their tired bodies yearning for rest and, more importantly, a drink that soothes the soul. A large calabash filled with Burukutu is passed around, each person taking a generous sip before handing it to the next. The first taste is always the most refreshing—a deep, malty flavour spreads warmth from the tongue to the toes, washing away the day’s fatigue.
The exciting part of this article is that it has just the recipe to help you prepare this timeless brew right in your home!
How to Prepare Burukutu
Here’s a step-by-step guide on how to prepare Burukutu, the traditional Hausa alcoholic brew
Ingredients
- Sorghum or Millet (Choose good-quality grains for the best results)
- Water (Fresh, clean water is essential for soaking, fermenting, and boiling the grains)
Equipment
- Large clay pots or plastic buckets
- Grinding stones or a grain mill
- Large cooking pots
- Calabashes or clay jars for fermentation and storage
- Stirring sticks or wooden paddles
Method
Step 1: Malting the Grains
Start by soaking the sorghum or millet grains in water for 24 to 48 hours. This allows the grains to absorb water and begin the germination process. After soaking, drain the water and spread the grains on a clean surface, such as a woven mat or a large tray. Cover them with a damp cloth and germinate for 3 to 5 days. Keep the grains moist during this period by sprinkling water on them occasionally. Germination will cause the grains to sprout, which is necessary for converting the starches into fermentable sugars. Once the grains have sprouted sufficiently, dry them under the sun. This halts the germination process and prepares the grains for grinding. Ensure the grains are dehydrated before moving on to the next step.
Step 2: Grinding the Grains
Grind the dried, malted grains into a coarse powder using a grinding stone or grain mill. This coarse powder is known as malt flour and is the base for Burukutu.
Step3: First Fermentation
Combine the malt flour with water in a large clay pot or plastic bucket. The mixture should have a thick, porridge-like consistency. Cover the pot with a cloth and leave it warm to ferment for about three days. This primary fermentation allows natural yeast and bacteria to convert the sugars in the malt into alcohol and carbon dioxide, giving Burukutu its distinctive tangy taste.
Step 4: Boiling the Mixture
After the initial fermentation period, pour the mixture into a large cooking pot. Add more water to dilute it slightly and boil the mixture over an open fire for about 2 to 3 hours. Stir occasionally to prevent burning and ensure even cooking. Once boiled, remove the pot from the heat and allow the mixture to cool to room temperature.
Step 5: Second Fermentation
Strain the cooled mixture through a fine sieve or a clean cloth to remove any solid particles. Transfer the strained liquid into large calabashes, clay jars, or plastic containers. Allow the liquid to ferment again for an additional 24 to 48 hours. This second fermentation further develops the flavour and increases the alcohol content of the Burukutu.
Step 6: Final Storage
Once the second fermentation is complete, Burukutu is ready to be consumed. It can be stored in the calabashes or clay jars used for fermentation. Traditionally, it is stored in a cool place, such as a shaded area or a storage hut, to maintain its freshness and flavour.
Burukutu is traditionally served in calabashes and passed around in a communal setting. It is often enjoyed with friends and family, particularly after a long work day or during social gatherings and celebrations.
Finally, what makes Burukutu so unique isn’t just its robust flavour but the essence of simplicity and tradition it carries. It is a drink of the land that connects its people to their roots and reminds them of the importance of community and togetherness. The thick, cloudy liquid carries with it the whispers of those who came before; each sips a nod to history and heritage. There is a sense of fulfilment in the quiet moments after the last calabash is emptied, and the village settles into the calm of the night. Not just from the drink itself but from the shared experience of another day lived and another day survived. Burukutu, with its bold flavours and humble beginnings, remains a cherished part of life in the village—an authentic taste of home.