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Fermentation Atlas

Burundi

12 ferments from Burundi, with how each is made.

12 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Banana beer (urwagwa, mubisi, mbege)Alcoholic drinks2–6 days25 °C4–4.7
Amavuta (Burundian/Rwandan butter from sour milk)Fermented milk3 days
Amacunda (Great Lakes sour buttermilk)Fermented milk24 h
Amateregua (Burundian sour buttermilk)Fermented milk24 h – 3 days
IkivugutoFermented milk24 h – 2 days18–25 °C
Imikembe (boiled, water-fermented cassava, Burundi)Roots and tubers
Impeke (Burundian sorghum beer)Alcoholic drinks
Inyange (heap-fermented, mouldy cassava flour, Burundi)Roots and tubers
NdagalaFish and seafood
Ubuswage (fermented cassava paste, southern Burundi)Roots and tubers
Urwagwa (Rwandan banana beer)Alcoholic drinks2–4 days
Urwarwa and isongo (Burundian banana beers)Alcoholic drinks2–4 days

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