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Other from Northern Ghana
Kantong is a soup seasoning from northern Ghana made from kapok tree seeds. The seeds are dried, pounded and sifted, mixed with a little cassava flour and water, and left as a paste for 48 hours, covered at first and then sunned; then it is dried as pellets and pounded into balls. Unlike most West African seed seasonings it ferments sour, with pH falling from about 6.7 to 4.6, because lactic acid bacteria drive it, supported by yeasts.
| Kapok seed flour10 parts | Seeds winnowed, washed, sun-dried, pounded to remove the hulls and sifted[ametefe2025] |
| Cassava flour1 part | [ametefe2025] |
| Water | Enough to make a thick paste; a little more is sprinkled on when the dried pellets are pounded[ametefe2025] |
| Starter | spontaneous |
Total time across the recorded steps: 2 days
What changes: Kapok seeds are winnowed, washed and dried in the sun
Output: clean dry kapok 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
Kantong is a soup seasoning from northern Ghana made from kapok tree seeds. The seeds are dried, pounded and sifted, mixed with a little cassava flour and water, and left as a paste for 48 hours, covered at first and then sunned; then it is dried as pellets and pounded into balls. Unlike most West African seed seasonings it ferments sour, with pH falling from about 6.7 to 4.6, because lactic acid bacteria drive it, supported by yeasts. Made in 5 steps over 2 days. The longest step, ferment covered for the first day, takes 24 h (Ametefe E.N 2025) and runs at 28.2 °C → 38 °C (Ametefe E.N 2025). Lactic acid bacteria: Pediococcus acidilactici (the main one, 100 % of LAB isolates in the final product at one site), P. pentosaceus, Weissella confusa and W. paramesenteroides and Yeasts: Pichia kudriavzevii, Cyberlindnera fabianii, Nakaseomyces glabratus and Saccharomyces cerevisiae do most of the fermenting.
| Main step | 24 hReported[ametefe2025] | Ferment covered for the first day |
|---|---|---|
| Temperature | 28.2 °C → 38 °CMeasured[ametefe2025] | Ferment covered for the first day |
| Acidity | pH 4.7Measured[ametefe2025] | Dry as pellets, pound and mould into balls |
Dawadawa and maari, other West African seed seasonings, ferment alkaline. Kantong ferments sour, driven by lactic acid bacteria with yeasts, and its seed flour is not cooked first.
Gram-negative bacteria, including Escherichia coli and Klebsiella pneumoniae, were found during fermentation at two production sites, though not among the isolates from the final product, and Enterococcus faecium persisted at one site. The study authors call for better hygiene and for starter cultures.
Hazards the sources name: Bacillus cereus and B. thuringiensis, among the Bacillus species isolated from 11 stages of production; Escherichia coli, Klebsiella pneumoniae, Enterobacter cloacae and Acinetobacter baumannii at stages of fermentation, not in the final product; Enterococcus faecium, through to the final product at one of two sites.
Every number is labelled with how it is known. How this atlas is made
The Dagomba of northern Ghana make and eat kantong as an economical source of protein. The process has no cooking step.
