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Cereals and bread from Benin
Aklui is a granulated maize porridge from Benin and Togo, made from mawè, a maize dough soured for one to three days. The dough is rolled into granules that are boiled, and in Togo the porridge is a common breakfast.
| Mawè (fermented maize dough) | A dough of partially dehulled maize meal, naturally fermented for one to three days[fao138][houn1994] |
| Lemongrass | Aklui may be flavoured with lemongrass (Togolese cuisine)[wp] |
| Starter | spontaneous (through the mawè) |
Total time across the recorded steps: 24 h – 3 days
What changes: Dehulled maize dough sours over one to three days into mawè
Output: sour maize dough (mawè).
Microbes at work in this step
Heterofermentative lactic bacteria and yeasts sour the dehulled maize dough.
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
Aklui is a granulated maize porridge from Benin and Togo, made from mawè, a maize dough soured for one to three days. The dough is rolled into granules that are boiled, and in Togo the porridge is a common breakfast. Made in 4 steps over 24 h – 3 days. The longest step, make mawè, a sour maize dough, takes 24 h – 3 days (Haard N.F. et al. 1999) and runs at 28–32 °C (Hounhouigan D.J. 1994). Limosilactobacillus fermentum and Levilactobacillus brevis, the main lactic bacteria of the mawè and Candida krusei (Pichia kudriavzevii) and Saccharomyces cerevisiae, the main yeasts of the mawè do most of the fermenting.
| Main step | 24 h – 3 daysReported[fao138][houn1994] | Make mawè, a sour maize dough |
|---|---|---|
| Temperature | 28–32 °CReported[houn1994] | Make mawè, a sour maize dough |
| Acidity | pH up to 5Measured[karimou2024] | Serve |
Aklui is a porridge of granules rolled from mawè, a sour maize dough. Hounhouigan lists koko and akluiyonu as other porridges made from the same mawè.
The granules are boiled, and the mawè is already acid; Enterobacteriaceae in mawè fall below detection after one to two days of souring. Fermented porridges sampled in northern Benin all had pH below 5.
Hazards the sources name: Enterobacteriaceae including Escherichia coli in the mawè; they fall below detection as the dough sours.
Every number is labelled with how it is known. How this atlas is made
A 1991 Cotonou survey cited by Hounhouigan found that people ate aklui, sold as street food, less often as their income rose.
