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Cereals and bread from Benin
Gowé is a sour-sweet paste of malted and unmalted cereal, usually red sorghum, from Benin. Wetted malt flour ferments first, so its enzymes turn starch to sugar; then part-cooked raw flour and hot water are mixed in and the mash ferments again for about a day. It is cooked, wrapped in leaves and diluted with water to drink.
| Malted red sorghum flour25% | Share of the flour blend[vieira2015] |
| Unmalted red sorghum flour75% | Part used raw and part pasted (cooked) at 70–80 °C[vieira2015] |
| Water | To wet the malt to 47% water, then hot water (50–60 °C) to bring the mash to 77% water[vieira2015] |
| No starter | Traditional gowé ferments spontaneously, without inoculation[vieira2015] |
| Starter | spontaneous |
Total time across the recorded steps: 36 h
What changes: Part of the sorghum is sprouted, dried and milled into malt flour
Output: malted sorghum flour.
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
Gowé is a sour-sweet paste of malted and unmalted cereal, usually red sorghum, from Benin. Wetted malt flour ferments first, so its enzymes turn starch to sugar; then part-cooked raw flour and hot water are mixed in and the mash ferments again for about a day. It is cooked, wrapped in leaves and diluted with water to drink. Made in 5 steps over 36 h. The longest step, ferment the mash, takes 24 h (Vieira-Dalodé G 2015). Lactic bacteria: Limosilactobacillus fermentum, Weissella confusa and Pediococcus acidilactici dominant; also L. mucosae, P. pentosaceus and W. kimchii and Yeasts: Kluyveromyces marxianus, Pichia anomala and Candida krusei dominant; also C. tropicalis do most of the fermenting.
| Main step | 24 hReported[vieira2015] | Ferment the mash |
|---|---|---|
| Temperature | 50–80 °CReported[vieira2015] | Mix in raw and pasted unmalted flour with hot water |
Gowé blends malted and unmalted grain. The malt step makes it sweet before lactic bacteria sour it.
Gowé is cooked after fermentation and keeps only 3–4 days (Vieira-Dalodé et al. 2015). It is a wet paste wrapped in leaves.
Every number is labelled with how it is known. How this atlas is made
Gowé is a traditional Beninese food. It was first popular in the centre of Benin, and by 2015 its consumption had spread to other regions, mainly the main cities (Adinsi et al. 2015).
