Nagaland Naga Rice Beer Zing Millet Fermented Village

Ingredients

• 2 cups cooked finger millet (ragi) or sorghum — cooled completely
• 1 piece traditional yeast starter (substitute: 1/4 tsp active dry yeast + 1 tbsp millet flour)
• 3 cups cool boiled water

Method

1. Cook finger millet or sorghum until fully soft.
2. Spread on a tray and cool completely.
3. Mix the yeast starter with 2 tbsp cooled millet and a little water. Leave 15 minutes to activate.
4. In a clean clay pot combine cooled millet with activated starter.
5. Add 3 cups cool boiled water. Stir gently.
6. Cover with clean cloth. Ferment at room temperature for 2 to 4 days until pleasantly sour with a slight effervescence.
7. Strain for a clearer drink or drink unstrained with the grain solids.
8. Serve at room temperature.