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Cereals and bread from Benin
Mutchayan is a stiff cooked cereal paste, usually sorghum, mixed with a sour drink made from baobab fruit pulp and left covered for a day or more. Lactic bacteria and yeasts grow in it, but the baobab pulp has already made it acidic, so the pH stays near 4.2. It is thinned with water into a drink or eaten as a main dish with sauce. Made in 5 steps over 8 days. The longest step, thin into a drink or serve as a main dish, takes 7 days (Chadare F.J 2010). Lactic acid bacteria and Yeasts do most of the fermenting.
| Main step | 7 daysReported[chadare2010] | Thin into a drink or serve as a main dish |
|---|---|---|
| Temperature | 100 °CTypical | Mill the cereal and cook a stiff paste |
| Acidity | pH 4.2Measured[chadare2010] | Ferment, loosely covered |
| 450 g | Cooked sorghum paste · Flour boiled with water into a porridge, then thickened with more flour[chadare2010] |
| 450 mL | Baobab pulp drink · Made from about 110 g of baobab pulp in water[chadare2010] |
| Starter | spontaneous |
Total time across the recorded steps: 8 days
What changes: Baobab fruit pulp is soaked or stirred into water to make a sour drink
The whole contents of a baobab fruit can be soaked in water instead of diluting separated pulp. Output: sour baobab pulp drink.
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
Mutchayan is made like other fermented cereal doughs of Benin, such as mawè, gowé and ogi, but it is the only one enriched with baobab pulp drink. The pulp makes it acidic, about pH 4.2, before fermentation begins, so a day of fermentation changes it only mildly.
The baobab pulp makes the mix acidic, about pH 4.2, from the start, and it keeps about a week in its vessel. The studied village batches were made under uncontrolled hygiene.
Every number is labelled with how it is known. How this atlas is made
Mutchayan was first described scientifically in 2010, one of 35 baobab foods recorded in Benin. Fresh baobab pulp is available from January to May, which is when mutchayan is plentiful.
