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Other from Yewa, Ogun State, Nigeria
Oso is made in Nigeria and Ghana by fermenting the seeds of the swamp-forest tree Osodendron (formerly Cathormion) altissimum and grinding them into a protein-rich paste. The paste is cooked and eaten as a main food, a delicacy or a seasoning for soups and stews. It is fatty and spoils fast, keeping no more than about a week after fermentation.
A short entry: the sources we found record only what is said here about Oso itself.
| Seeds of Osodendron altissimum | Fermented, then ground into a paste[koenen2022] |
What changes: The seeds are left to ferment
Output: fermented seeds.
Microbes at work in this step
Bacillus and Leuconostoc
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
Oso is made in Nigeria and Ghana by fermenting the seeds of the swamp-forest tree Osodendron (formerly Cathormion) altissimum and grinding them into a protein-rich paste. The paste is cooked and eaten as a main food, a delicacy or a seasoning for soups and stews. It is fatty and spoils fast, keeping no more than about a week after fermentation. Bacillus subtilis and B. licheniformis and Leuconostoc mesenteroides subsp. cremoris do most of the fermenting.
| Temperature | 28–32 °CReported[jolaoso2012] | Keep and use quickly |
|---|
Unlike Parkia or Prosopis seasonings, oso comes from a swamp-forest tree, and it spoils fast because of its fat.
Staphylococcus aureus was among the bacteria isolated from fermented oso. The product cannot be kept longer than one week after fermentation because it deteriorates fast.
Hazards the sources name: Staphylococcus aureus, among the bacteria isolated from fermented oso.
Every number is labelled with how it is known. How this atlas is made
