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Roots and tubers from Tanzania
Kivunde is Tanzanian cassava fermented for four or five days, with or without a little liquor from the last batch added. The pH falls sharply in the first 48 h. Cingwada is a solid-state cassava ferment of East and Central Africa, known mostly from lists of its bacteria.
| Cassava roots | [kimaryo2000] |
| Liquor from a previous kivunde batch (backslopping)About 5 % | Added to shorten the fermentation; spontaneous batches use none[hawaz2025] |
| Starter | spontaneous or backslopped; Lactiplantibacillus plantarum starter in trials |
Total time across the recorded steps: 6 days – 7 days
What changes: Cassava roots are prepared for fermenting
Output: roots ready to ferment.
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
Kivunde is Tanzanian cassava fermented for four or five days, with or without a little liquor from the last batch added. The pH falls sharply in the first 48 h. Cingwada is a solid-state cassava ferment of East and Central Africa, known mostly from lists of its bacteria. Made in 4 steps over 6 days – 7 days. The longest step, ferment on to cut the cyanide, takes 4–5 days (Kimaryo V.M 2000) and runs at 30 °C (Kimaryo V.M 2000). Lactiplantibacillus plantarum and Corynebacterium, Bacillus, Lactobacillus and Micrococcus species do most of the fermenting.
| Main step | 4–5 daysReported[kimaryo2000] | Ferment on to cut the cyanide |
|---|---|---|
| Temperature | 30 °CReported[kimaryo2000] | Ferment on to cut the cyanide |
Kivunde can be soured with about 5 % liquor from the last batch, and trials show a starter of its own L. plantarum strains can replace it. Cingwada is listed as a solid-state ferment instead.
Cyanide is the main hazard. In the 30 °C trials, a starter of four L. plantarum strains brought residual cyanide below the 10 mg/kg Codex/FAO maximum for cassava flour by 120 h. Spontaneous and backslopped batches still held 43.5 and 47.7 mg/kg dry weight at 96 h and began to spoil after 3 days. At 5 days they were substantially lower but still above that maximum, so home batches made without the starter cannot be assumed to meet it.
Every number is labelled with how it is known. How this atlas is made
In 2000 Kimaryo and colleagues in Tanzania ran three kivunde trials at 30 °C, compared spontaneous fermentation, backslopping and a starter, and chose four L. plantarum strains isolated from the spontaneous batches as the starter (Kimaryo 2000). A 2025 review describes adding about 5 % of the previous batch's liquor to shorten the fermentation (Hawaz 2025).
