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Fermentation Atlas

Côte d'Ivoire

10 ferments from Côte d'Ivoire, with how each is made.

10 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Ablo (steamed fermented maize or rice bread)Cereals and bread4–7 h4.3–4.5
AdjuevanFish and seafood56 days4–30 °C20–35 %
AttiékéRoots and tubers3 days4.4–4.6
BankuCereals and bread2–5 days
Cocoa bean fermentationCocoa, coffee and spice7–14 daysup to 65 °C6.5 → 4.5
Conôro (fermented baobab, kapok and okra seed-flour condiment, Côte d'Ivoire)Sauces and condiments2–7 days5.7–5.8
Dawadawa / Iru / SoumbalaSoy and legumes24 h – 3 days25 °C → 45 °C7 → 8.1
Gyagawere / AdjonfaFish and seafood2–7 days7–19 %
PlacaliRoots and tubers3 days5.7
Soumbala / soumbara (néré seed condiment, Burkina Faso, Mali, Côte d'Ivoire)Soy and legumes36 h – 2 days30 °C6.1–6.8

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