Nigerian "local gin" is made at makeshift distilleries. It remains popular, despite a spate of mass deaths from drinking poisoned local gin.
Nigerian gin is made from palm sap mixed with sugar. It is left in barrels to ferment for seven days, before it is distilled.
A young man puts more wood on the fire to heat drums of fermented palm sap and evaporate the alcohol.
The evaporated alcohol passes down small pipes through a vat of cold water where it condenses and then drips out into a bucket as a clear, refined gin -- or "Ogogoro."
The government insists any product processed with chemicals and labeled for sale must be licensed, but local distillers are largely ignored by the authorities.
Local gin maker Peter Gabriel fills barrels with distilled gin to be sold locally. The young men say the can make up to 400 liters in a day.