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Starters and koji from Sub-Saharan Africa
Most African cereal beers get their starch-splitting enzymes from malt, not from a mould cake. Sorghum, millet, maize or barley is steeped, sprouted for three to five days under leaves, sun-dried and ground. The malt brings its own yeasts and moulds, and pito brewers also add a starter from the previous brew.
| Sorghum, maize, millet or barley grain | Whole grain[fao138-ch2][nega2026] |
| Water | For steeping, and for watering the sprouting grain[fao138-ch2] |
| Fresh banana or castor leaves | To cover the sprouting grain[fao138-ch2][nega2026] |
| Starter from the previous brew | Added later, to the cooled wort (pito)[fao138-ch2] |
| Starter | malt enzymes plus microbes on the malt; for pito, a starter from the previous brew is added to the wort |
Total time across the recorded steps: 8 days – 11 days
What changes: Water soaks into the grain and it swells
Burukutu sorghum is steeped overnight. Output: swollen, wet grain; excess water drained.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Most African cereal beers get their starch-splitting enzymes from malt, not from a mould cake. Sorghum, millet, maize or barley is steeped, sprouted for three to five days under leaves, sun-dried and ground. The malt brings its own yeasts and moulds, and pito brewers also add a starter from the previous brew. Made in 5 steps over 8 days – 11 days. The longest step, sprout under leaves, takes 3–5 days (Haard N.F. et al. 1999). Yeasts and moulds on the malt and Saccharomyces cerevisiae do most of the fermenting.
| Main step | 3–5 daysReported[fao138-ch2][nega2026] | Sprout under leaves |
|---|---|---|
| Acidity | pH 6.4 → 3.7Reported[fao138-ch2] | Mix with gari and ferment (burukutu) |
Unlike Asian mould starters (qu, ragi, marcha), African cereal beers turn starch to sugar with the grain's own sprouting enzymes. Yeasts and moulds come from the malt itself, and pito brewers add a starter from the last brew, not a mould cake.
Malt is an unsterilised raw ingredient. Ethiopian bikil carries wild yeasts and bacteria, and the same paper says traditional Ethiopian beverages have safety problems from bacterial pathogens in raw materials or unsanitary processing. In burukutu, the FAO chapter says the pH falls from about 6.4 to 3.7 in 48 h of fermentation and that boiling before maturing eliminates lactic bacteria and other yeasts. For pito, the filtered wort is boiled down before the starter is added.
Hazards the sources name: Bacterial pathogens from raw materials or unsanitary processing (named only in general for Ethiopian traditional beverages).
Every number is labelled with how it is known. How this atlas is made
In 1872 Nachtigal saw women in the courtyard of the camp of Abu Sekkin, Sultan of Bagirmi (south-western Chad today), spreading germinated durra (sorghum) in the sun to make merissa beer (Berger 2022). In 1937 to 1939 Paul Créarc'h described how millet seed was macerated for 2 days, sprouted for 3 days and dried in sun and shade before brewing in Chad.
