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"Millet" Top 5 Page for this destination Togo Off The Beaten Path Tip by grets

Togo Off The Beaten Path: 10 reviews and 22 photos

  Seperating the millet from the husks
by grets
  • Seperating the millet from the husks - Togo
      Seperating the millet from the husks
    by grets
  • Cooking millet for dinner - Togo
      Cooking millet for dinner
    by grets
  • Making millet beer - Togo
      Making millet beer
    by grets
  • The pulp drying on the ground - Togo
      The pulp drying on the ground
    by grets
  • Millet and sorghum as wall decoration - Togo
      Millet and sorghum as wall decoration
    by grets

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.

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.

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.

Review Helpfulness: 3 out of 5 stars

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  • Written Mar 4, 2007
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