Brukutu, as it is popularly called, is one of the oldest alcoholic drinks in Africa. This traditional Nigerian beverage is primarily brewed by various ethnic groups across Nigeria’s Northern and Middle Belt regions, particularly among the Mumuye, Bachama, Chamba, Lunguda, Tiv, Vere, and Lantang tribes.
According to the Vice Chairman of a Brukutu joint in Masaka, Nasarawa State, Bulus Simon, brukutu is more than just a drink—it is cultural. The beverage is often brewed for events such as marriage ceremonies, coronations, and traditional festivals.
In an interview with AkweyaTV, Deborah Joseph, a native of Lantang in Plateau State, explained the process of making brukutu.
The process begins with soaking guinea corn in water from morning till evening. In the evening, the grains are washed and soaked again overnight. The next morning, they are removed from the water and placed in a sack while still wet.
Placing the wet guinea corn in a bag initiates the germination process. It remains in the bag for two days until it sprouts properly. After germination, the grains are taken to a grinding engine, where they are ground into a paste.
Following the grinding, the paste is sieved, similar to how pap or akamu is traditionally prepared. The leftover chaff from the sieving process is not wasted; it is dried in the sun and later sold as cow feed.
The next stage involves boiling the sieved extract. The pot used for this is typically about half the size of a standard drum. According to Deborah, the cost of firewood for this initial boiling can reach up to ₦12,000. As the mixture boils, it is stirred continuously using a long, spoon-like stick made from palm fronds.
At this stage, what is called pito is obtained. Pito is a stage in the making of brukutu. The pito is not yet as fermented as the real brukutu.
On the third day of the process, a second boiling session begins as early as 4 a.m. This stage is carefully monitored to avoid over-fermentation. Once the desired taste and consistency are achieved, the mixture is removed from the fire and allowed to cool.
“We monitor the drink closely to ensure it is not oversour. Because if it crosses a certain level of sourness, no one can drink it. That’s why we do wake up as early as 4 a.m. to ensure it goes well.”
Soon after cooling, groups of men begin to gather to enjoy the freshly brewed brukutu.
Ms. Joseph concluded by saying that although the process is tedious, the satisfaction comes not only from the proceeds but also from the joy and cultural significance that people derive from drinking brukutu.
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