Step 1 : Prepare a clean container and add 3 liters of water along with half of your wheat malt. Cover your pot and let it sit for 3 days. Simultaneously, using a different container, mix 2 liters water with the teff flour.
Step 2 : After the 3 days, prepare bread using the teff flour mix you made previously, let it cool then shred into small pieces. Then add the pieces of bread into the first mixture you made 3 days ago, along with 250 grams of wheat malt, and 5 liters of water, and mix well.
Step 3 : Next, prepare Enkuro by roasting 5 kilograms of barley flour on a separate pan till it changes color to dark brown, while being sprinkling it with water.
Step 4 : Let the Enkuro cool before mixing with the remaining malt. Then add it to the previous mixture along with 1 liter of water, and mix them together thoroughly. Cover the mixture and let it sit until the next day.
Step 5 : The next day, pour 15 liters of water into the Enkuro mix, cover it, and let it sit for 3 more days.
Step 6 : After 3 days, filter your mixture and you now have your Keribo ready to serve and enjoy.