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Other from Burkina Faso
dark condiment balls, a substitute/complement for soumbala; furundu in Sudan is used as a meat substitute in stews (typical). Made in 5 steps over 8 h – 12 h. The longest step, cook with ash leachate, takes 8–12 h (Ibrahim A.D 2011). Bacillus subtilis and Bacillus licheniformis do most of the fermenting.
| Main step | 8–12 hMeasured[Ibrahim2011] | Cook with ash leachate |
|---|---|---|
| Acidity | pH 6Measured[Parkouda-bikalga] | Sun-dry |
| roselle (Hibiscus sabdariffa) seeds |
| Starter: spontaneous |
Total time across the recorded steps: 8 h – 12 h
What changes: Roselle seeds are cleaned of dirt and empty seeds
Output: clean roselle seeds.
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
Every number is labelled with how it is known. How this atlas is made
