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Fermentation Atlas

Cameroon

14 ferments from Cameroon, with how each is made.

14 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Amgba and bili bili (Cameroon, Chad)Alcoholic drinks4 days
Chikwangue / kwanga / bâton de maniocRoots and tubers2–8 days28–32 °C7 → 4.5
Gari (garri)Roots and tubers3 days25–35 °C5
KilishiMeat7 h29–31 °C
African oil-palm, raffia, coconut and date-palm wines (regional names)Alcoholic drinks35 days3.5–4
Bikalga and other Hibiscus-seed condiments (datou, mbuja, furundu)Other8–12 h6
Ugba / ukpaka (fermented African oil bean)Soy and legumes2–10 days28–32 °C1–2 %6.5 → 7.1
Bobolo (Cameroonian cassava stick)Roots and tubers
Fermented sugarcane-juice wines (malamba, betsa, guarapo)Alcoholic drinks14 days
Kumkum (Cameroonian fermented cassava flour)Roots and tubers
Mbuja (fermented Hibiscus seed, Cameroon)Other7 days
Mintoumba (Bassa fermented cassava and palm-oil cake)Roots and tubers
Nunu / nono / lait caillé (West African Fulani soured milk)Fermented milk24 h22–35 °C
Pendidam and kindirmou (Cameroon)Fermented milk24 h – 2 days22–35 °C

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