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Fermentation Atlas

Africa

232 ferments from Africa.

44 entries listed here.

Countries

Compare them

FermentKindMain stepTemperatureSaltpH
BouhezzaCheese30 days – 6 months4.7 → 3.99
Camel-milk soft cheeseCheese15–45 days12–14 °C1.5–1.8 %6.2–6.8
Cultured (lactic) butterFermented milk12–15 h6–21 °C
Dolo (Burkina Faso sorghum beer)Alcoholic drinks12–24 h4–5
GarumSauces and condiments2–3 months45–55 °C12.5 %
Ginger beer (brewed, ginger-beer plant or ginger bug)Alcoholic drinks4 days
Ikigage (Rwandan sorghum beer)Alcoholic drinksat least 2 days29 °C3.9
Jalebi (fermented-batter version)Cereals and bread0 min – 24 h3.5–5.3
Lben / leben (Maghreb)Fermented milk24 h – 3 days26.8 °C4.1–4.4
Mead (base flow)Alcoholic drinksat least 12 months15 °C
Ting and bogobe (Botswana sorghum)Cereals and bread24 h – 3 days28–34 °C3.5–4
Umqombothi (Xhosa/Zulu maize-sorghum beer)Alcoholic drinks24 h25–30 °C3.5
BozaSoft drinks24 h6.1 → 3.5
Palm wine (base flow)Alcoholic drinks28–42 days5.5 → 3.93
PlacaliRoots and tubers3 days5.7
Raïb / rayeb (Chad sour milk) with gibde butter and rouaba buttermilkFermented milk21–30 days5.6–5.9
Soumbala / sumbala (néré seed condiment, Burkina Faso, Mali, Guinea, Côte d'Ivoire, Senegal)Soy and legumes36 h – 4 days28–45 °C
Thobwa (Malawian sweet maize drink)Soft drinks24 h – 8 days
AdjuevanFish and seafood
Anchoas del Cantábrico (salt-ripened anchovies)Fish and seafoodat least 6 months15–20 °C
Chambiko (Malawian sour milk)Fermented milk3–4 days
Coconut toddy of the Pacific atolls (karewe, kaleve, demangi, segero)Alcoholic drinks
Conôro (fermented baobab, kapok and okra seed-flour condiment, Côte d'Ivoire)Sauces and condiments2–7 days
Dry-salted lime pickle (nimbu ka achar, salt-only)Fruit
Fermented capers and caper berriesVegetables
GaroorFermented milk3 h
GuedjFish and seafood
Gyagawere / AdjonfaFish and seafood
JbenCheese
KlilaCheese
Lactic-fermented cassava leaves (experimental and feed)Vegetables
Maari (fermented baobab seed, Burkina Faso)Other2.5 days
MabisiFermented milk2 days
MadilaFermented milk3–4 days6.4
Masse (Mozambican plant-coagulated sour milk)Fermented milk3–4 days
Murri (medieval barley "rotted" condiment)Sauces and condiments40 days
OmashikwaFermented milk2–3 days27–36 °C
Palm / toddy vinegar (incl. Myanmar htan-ye vinegar)Vinegar28–42 days3.9 → 3.09
Preserved lemonsFruit
SalangaFish and seafood
Sorghum/millet malt as "starter" (Africa)Starters and koji3–6 days25–30 °C
TambadiangFish and seafood
YeetFish and seafood
Zitoun meslalla (Moroccan cracked green olives)Fruit

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made