Form a paste with the milled maize, sorghum and six litres of boiling water in a large container.
Cover it tightly and let it ferment for two or three days in a warm and dark environment. If bubbles show up on the surface, it means it is fermenting.
Fetch two cups and set it aside.
Put two litres of water in a pot and boil. Add the rest of the paste formed earlier.
Lower the heat and let it simmer for one hour.
Turn off the heat and let the mixture cool down.
Pour it back into the large container with the two cups taken out at the beginning.
Stir the mixture and add the rest of the dry sorghum. Add three litres of cold water and stir thoroughly.
Cover it with a thick cloth and let it ferment for a day more.
This traditional drink is low in alcohol and a good source of vitamin B. It is mostly served at occasions like weddings, funerals, naming ceremonies and the like, as is common in the African culture.