In the village: Millet beer 1
The local brew of choice is the millet beer. Millet and water is fermented over heat for a couple of days then stored for another couple of days in order to get the required strength. The longer it is left the stringer it is. We tasted two beers of different age, and could definitely differentiate between the two different strengths of the brews.
Favorite Dish: The beer is quite palatable and much more enjoyable than its counterpart I tasted a few years ago in South Africa – which was more akin to drinking an alcoholic porridge. This was much smoother and really quite pleasant. So pleasant that David went back for seconds!
- Beer Tasting
In the village: Millet beer 2
Once the beer is ready to drink, it is sieved through a fine mesh – in this case a packing sack and into a container below. This is to remove any larger particles and make it more potable for drinking. The resulting pulp left inside the sieve is spread out on the ground to dry (see picture five) and then used as fodder for the animals.
- Beer Tasting
In the village: Sorghum
Sorghum is a cultivated grass grown for grain and is well adapted to growth in hot, arid or semi-arid areas. It is used for food (couscous, flour and porridge mainly), making alcohol (in West Africa sorghum is used to make the local version of Guiness) as well as animal fodder
Any home in Lassa Bas village: Millet
Millet is grass-like grain grown throughout Togo for use as food for humans and animals. Millet is separated from the husks by beating it hard and repeatedly with a stick, then washed, toasted and dried. It can then be eaten more or less as it is, just boiled with water (used as an accompaniment to meat in the same way as rice may be used), flour can be made from the grain, as well as beer.
- Food and Dining