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Fermented milk from Rwanda and Burundi
Amacunda is the sour buttermilk left when kivuguto, the Rwandan fermented milk, is churned for butter. Milk sours for at least 2 to 3 days in a wooden jar or large gourd, then is churned in the churning gourd for at least 2 hours until the butter comes away; the liquid left is drunk as it is.
| Cow, sheep or goat milk, soured into kivuguto | Boiled or raw; soured by its own flora or, in FAO's entry, with 2–3% of earlier sour milk[fao-tmp-ii][karenzi2013] |
| Kivuguto from an earlier batch | Used from time to time in small quantity as a starter; FAO gives 2–3% of earlier sour milk[karenzi2015][fao-tmp-ii] |
| Starter | spontaneous, or backslop with a little kivuguto from an earlier batch (FAO's entry gives 2–3%) |
Total time across the recorded steps: 2.1 days – 3.1 days
What changes: A vessel is held over smoke from a grass stem and a shrub, then wiped inside
In eastern Rwanda the vessel is held over smoke from a grass stem and the shrub Combretum molle, then wiped inside with a cloth made of tree bark, several times. Larger vessels are smoked over one large stem of the shrub. Output: smoked vessel ready for milk.
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
Amacunda is the sour buttermilk left when kivuguto, the Rwandan fermented milk, is churned for butter. Milk sours for at least 2 to 3 days in a wooden jar or large gourd, then is churned in the churning gourd for at least 2 hours until the butter comes away; the liquid left is drunk as it is. Made in 4 steps over 2.1 days – 3.1 days. The longest step, sour the milk into kivuguto, takes 2–3 days (Karenzi E 2013). Lactococcus lactis and Leuconostoc pseudomesenteroides, the strains that acidify kivuguto, with Leuconostoc mesenteroides subsp. mesenteroides does most of the fermenting.
| Main step | 2–3 daysReported[karenzi2013] | Sour the milk into kivuguto |
|---|---|---|
| Acidity | pH 4.5Measured[karenzi2015] | Sour the milk into kivuguto |
Amacunda is not soured on its own; it is the by-product of churning kivuguto for butter, and is drunk as it is.
Made from soured milk that may be raw; the lactic flora lives alongside pathogens whose load depends on the maker's hygiene. Drink it fresh.
Hazards the sources name: Pathogenic flora that varies with the hygiene of the person making the kivuguto.
Every number is labelled with how it is known. How this atlas is made
FAO notes that amacunda making spread from Rwanda and Burundi into North and South Kivu. Smoking the milk vessels with Combretum molle and a grass stem is reported from eastern Rwanda.
