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Cereals and bread from Ghana, Togo
Maize, alone or with cassava, is steeped for a day, wet-milled and left to sour as a dough for about three days. The sour dough is mixed with water and stirred and kneaded over the fire into a smooth, stiff, sour paste that is shaped into balls. Made in 4 steps over 4 days. The longest step, wet-mill and leave the dough to sour, takes 3 days (FAO 1999). Lactic acid bacteria, about 10^6–10^7 cfu/g in the fermented maize and cassava and Yeasts, about 10^4–10^5 cfu/g in the fermented doughs do most of the fermenting.
| Main step | 3 daysReported[fao1999][krabi2023] | Wet-mill and leave the dough to sour |
|---|---|---|
| Acidity | pH 4.1Measured[krabi2023] | Stir and knead over the fire |
| 4 parts | Fermented maize dough[fao1999] |
| 2 parts | Water[fao1999] |
| 1 part (optional) | Fermented cassava dough · The 4 dough to 1 cassava to 2 water mix[fao1999] |
| No starter · Lactic bacteria and yeasts come from the grain and the cassava[fao1999][krabi2023] | |
| Starter | spontaneous |
Total time across the recorded steps: 4 days
What changes: Water soaks into the maize grains and softens them
Output: soft steeped maize.
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
Banku uses the same sour maize dough as kenkey, but it is cooked in one go, stirred and kneaded in a pot, with no half-cooked aflata, no wrapping and no long boil. Cassava dough is often mixed in.
Cooking is the step that makes it safe. In a 2023 study, Staphylococcus aureus and Bacillus were found in the raw fermented flour and mix but not in the cooked banku, and E. coli, Clostridium and Salmonella were not found at any stage.
Hazards the sources name: Staphylococcus aureus (about 10^3 cfu/g in fermented maize flour; not detected after cooking); Bacillus (up to about 10^3 cfu/g in the raw mix; not detected after cooking).
Every number is labelled with how it is known. How this atlas is made
