So I was reading through some of the comments from the past on EbiraOnline.com, so I came across an argument between two of my fans talking about locally made wine vs. the standard made wines so I got the inspiration to write about Ebira Locally Made wine of those days (Eche-Ayi). Note that this is not a palm wine. NO, this is different entirely.
Guinea Corn Wine (Eche-Ayi) is a wine extract gotten from Guinea Corn. When we say Eche in Ebira it means Wine (Also Eche can be Celebration just like Festival, Ech’ane for example).
Note: Eche-Ayi is Alcoholic.
The Procedures of Preparing Guinea Corn Wine (Eche-Ayi Anebira).
- Get Guinea corn and wash it.
- Soak the corn in water for three (3) days for it to ferment.
- On the third day you’ll notice that the corn is germinating, that’s good. Remove it from water and grind it.
- Turn it into a big pot and boil for some minutes like 20 to 30 minutes. (Just slight boiling while it’s still watery).
- Get a mud-pot broken beneath (known as Unoko-ududo). Of course it’s traditional. Or use an open cylinder covered with closely tight filter or Maniko with supportive sticks under, put it on a container and start putting the boiled liquid of corn in it… it’ll filter into the container.
- After putting it all. Wait a while for the filtration to complete as it’ll be dropping gradually.
- Take your container of wine and start sharing with family and friends.
That’s how you prepare Eche-Ayi. Enjoy your drink. Remember, you can store in fridge for future use. Don’t abuse it, though it’s sweet do not just abuse it.
Disclaimer: This is a drink that is alcoholic please do not abuse it I only write for research and educational purpose only I don’t produce Guinea Corn wine myself.
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Written by: Yakubu Binuyaminu Adeiza
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