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Alcoholic drinks from Southwest Ethiopia
Made in 6 steps over 7.2 days – 11 days. The longest step, ferment cut cabbage/taro anaerobically, takes 4–6 days (Fentie E.G. et al. 2020).
| Main step | 4–6 daysReported[fentie2020] | Ferment cut cabbage/taro anaerobically |
|---|---|---|
| Temperature | 96 °CReported[fentie2020] | Shape gafuma ball and cook |
| cabbage and/or taro |
| maize |
| sorghum/finger-millet malt |
| Starter: spontaneous |
Total time across the recorded steps: 7.2 days – 11 days
What changes: Cut cabbage or taro sours without air
Output: fermented vegetables.
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
Methanol ranged from 163 to 2,380 ppm across cheka samples in one study, and long-fermented samples were much higher; one figure (271.55 ppm) understates the range.
Every number is labelled with how it is known. How this atlas is made
