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Fermentation Atlas

Benin

26 ferments from Benin, with how each is made.

26 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
AttiékéRoots and tubers3 days4.4–4.6
Dawadawa / Iru / SoumbalaSoy and legumes24 h – 3 days25 °C → 45 °C7 → 8.1
Elubo / elubo-isu (fermented yam flour for amala)Roots and tubers24 h30 °C6.2 → 5.4
Gari (garri)Roots and tubers3 days25–35 °C5
Mutchayan (fermented cereal paste with baobab pulp)Cereals and bread7 days4.2
Ogi (akamu, eko, agidi)Cereals and bread24 h – 3 days25–29 °C5.8 → 3.74
Ogogoro / akpeteshie (West African distilled palm wine)Alcoholic drinks7 days7–7.4 → 5
Tchoukoutou and chakpalo (Benin and Togo sorghum beer)Alcoholic drinks3–3.5 days3.2
Wagashi (Peulh / Fulani cheese)Cheese26–35 min90–92 °C4.2–6.8
Afitin (Beninese néré condiment, no additive)Soy and legumes30 days25–28 °C4.8–5 %8.2–8.6
AkpanSoft drinks2–7 days
Ablo (steamed fermented maize or rice bread)Cereals and bread
Aklui (granulated fermented maize porridge)Cereals and bread
Dikouanyouri (fermented whole baobab seed, Benin)Other3 days6.5
GowéCereals and bread24 h
Ikpiru / iku-iru (Hibiscus-seed starter for iru, Benin)Starters and koji
Iru woro (whole-bean iru, Yoruba)Soy and legumes
Iru woro and iru pete (Yoruba locust-bean condiment forms)Soy and legumes24–36 h
LafunRoots and tubers
LanhouinFish and seafood24 h – 3 days
MawèCereals and bread24 h – 3 days6.1–6.2 → 3.5
Sagagnèga (fermented cereal dough drink-porridge)Cereals and bread
Sonru (Beninese néré condiment with yanyanku)Soy and legumes2 days
Tayohounta (fermented baobab kernels, Benin)Other2 days7
Yanyanku (Hibiscus-seed fermentation starter for sonru)Starters and koji
Yèkè-yèkè (Beninese maize couscous)Cereals and bread

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