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Roots and tubers from Burundi
Imikembe is a Burundian household food of cassava roots that are peeled, boiled and broken up to remove the fibres, then left to ferment under water for about a week, with the water changed every two days. The sour cassava is eaten with beans and other legumes.
A short entry: the sources we found record only what is said here about Imikembe itself.
| Cassava roots | Peeled, washed and boiled until fully cooked[fermdb] |
| Water | Changed every two days during fermentation[fermdb] |
| Starter | spontaneous |
Total time across the recorded steps: 7 days
What changes: Cassava roots are peeled, washed and boiled until cooked through
Output: cooked roots.
Microbes at work in this step
none (heat)
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
Imikembe is a Burundian household food of cassava roots that are peeled, boiled and broken up to remove the fibres, then left to ferment under water for about a week, with the water changed every two days. The sour cassava is eaten with beans and other legumes. Made in 3 steps over 7 days. The longest step, ferment under water, changing the water every two days, takes 7 days (FermDB (Bokulich lab 2009).
| Main step | 7 daysReported[fermdb] | Ferment under water, changing the water every two days |
|---|
Imikembe is boiled before it ferments, like ubuswage, but it is eaten after one week in water instead of two, and it is not boiled again or pounded into a ball.
Cassava holds compounds that release cyanide, and simple boiling does not reliably remove them [fao1990]. The Codex code of practice keeps direct cooking for low-cyanide sweet cassava, because these compounds survive heat [codex-rcp73]. No study we found measured cyanide in imikembe, so use only roots known to be low in cyanide. Bitterness is not necessarily a reliable guide to cyanide content [fao1990]. Do not cut the week under water short, and throw away the changed water.
Every number is labelled with how it is known. How this atlas is made
