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Fermentation Atlas

Ghana

26 ferments from Ghana, with how each is made.

26 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Asaana (aliha, Ghanaian caramelised maize drink)Soft drinks3 days6.3 → 2.67
BankuCereals and bread3 days4.1
Cocoa bean fermentationCocoa, coffee and spice7–14 daysup to 65 °C6.5 → 4.7
Dawadawa / Iru / SoumbalaSoy and legumes24 h – 3 days25 °C → 45 °C7 → 8.1
Fura (spiced millet dumpling)Cereals and bread12–18 h5.6–6.4 → 3.7
Gari (garri)Roots and tubers3 days25–35 °C5
Hausa koko (spiced fermented millet porridge)Cereals and bread12–24 h3.5–4
Kenkey (Ga and Fante)Cereals and bread24 h – 3 days3.8–4.2
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
Pito and burukutu (Nigeria, Ghana)Alcoholic drinks4–5 days5.6 → 3.72
Wagashi (Peulh / Fulani cheese)Cheese26–35 min90–92 °C4.2–6.8
African oil-palm, raffia, coconut and date-palm wines (regional names)Alcoholic drinks35 days3.5–4
Ben-saalga (and ben-kida)Cereals and bread16 h4
Dawadawa (African locust bean, Ghana/Northern Nigeria)Soy and legumes4 days25–50 °C7 → 8.1
Ablo (steamed fermented maize or rice bread)Cereals and bread
AgbelimaRoots and tubers2 days
EwurefuaFish and seafood
KakoFish and seafood
Kantong (fermented kapok seed, Ghana)Other
Kokonte (mouldy dried cassava)Roots and tubers
KoobiFish and seafood
LanhouinFish and seafood24 h – 3 days
MomoneFish and seafood
Nunu / nono / lait caillé (West African Fulani soured milk)Fermented milk24 h22–35 °C
Soy-dawadawa (boiled and roasted types, Ghana)Soy and legumes

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