A traditional fermented sorghum beer with a slightly sour, yeasty flavor and a cloudy, amber appearance. Brewed by women in northern Benin, it is both a daily drink and a ceremonial beverage.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: calabash gourd
Instructions
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1
Soak sorghum grain in water for 24 hours, drain and spread to sprout for 2 days.
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2
Dry the sprouted grain in the sun, then grind coarsely.
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3
Boil ground malt in large quantity of water for 4-5 hours.
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4
Strain through a basket sieve and cool the liquid.
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5
Add yeast starter and ferment for 24-48 hours in large clay pots until bubbly and sour.
Did You Know?
Tchoukoutou brewing is exclusively women's work in northern Benin, and successful brewers hold high social status in their communities.
Chef's Notes
Equipment Tips
- large clay pots
- basket sieve
- grinding stone or mill
The Story Behind Tchoukoutou
Tchoukoutou is one of the oldest continuously brewed beverages in West Africa, with roots stretching back thousands of years to the earliest sorghum cultivation in the Sahel. In Benin's northern Bariba and Dendi communities, the drink plays a central role in social life, religious ceremonies, and conflict resolution. A shared calabash of tchoukoutou seals agreements and friendships.
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