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Alcoholic drinks from Cameroon
Amgba, also called bili bili, is a cloudy sorghum-malt beer of Cameroon and Chad. Malted sorghum is mashed in two parts, the wort is left to sour by lactic bacteria, boiled, cooled to about 30 °C and fermented for 12–24 hours with yeast from an earlier brew. It is drunk while still fermenting. Made in 8 steps over 6 days – 9.1 days. The longest step, germinate, takes 4 days (Lyumugabe F 2012). Saccharomyces cerevisiae, highly varied wild strains, dominant in the alcoholic stage and Kluyveromyces marxianus, 65 % of yeast strains in the souring stage do most of the fermenting.
| Main step | 4 daysReported[lyumugabe2012] | Germinate |
|---|---|---|
| Temperature | 65–70 °CReported[lyumugabe2012] | Boil the residue, then mash it with the supernatant |
| Sorghum grain, malted · Mouskouari or djigari varieties; fonio millet malt may be added[lyumugabe2012] |
| Water[lyumugabe2012] |
| Gombo, a sticky tree sap (Triumfetta) · Helps the solids settle so the wort clears[lyumugabe2012] |
| Affouk leaven · Yeast from an earlier brew, or dried yeast harvested from bili bili[lyumugabe2012][maoura2005] |
| Starter: backslop (affouk leaven: part of an earlier brew or dried bili bili yeast) |
Total time across the recorded steps: 6 days – 9.1 days
What changes: Sorghum soaks up water and swells
Output: wet grain.
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
Unlike barley lager, amgba goes through a lactic souring before the alcoholic fermentation and is drunk young and cloudy. Its brewers clear the mash with gombo tree sap and mash in two parts, boiling only the settled starch before mixing it back with the enzyme-rich liquid.
The beer is drunk while still fermenting and carries a live mixed flora, so it spoils within a day or so. The souring and the boil before pitching help keep unwanted microbes down.
Every number is labelled with how it is known. How this atlas is made
Chevassus-Agnes and colleagues first described the amgba process in 1979. In Chad, bili bili is a cottage industry run entirely by women.
