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Fermentation Atlas

Kenya

16 ferments from Kenya, with how each is made.

16 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
African honey drinks (bessoudioury, iQhilika and others)Alcoholic drinks2 days30 °C3.6–3.8
Banana beer (urwagwa, mubisi, mbege)Alcoholic drinks2–6 days25 °C4–4.7
MursikFermented milkup to 3 months3.5
Mala (Kenyan cultured milk)Fermented milk2–4 daysup to 10 °C
Amabere amaruranuFermented milk4 days10–32 °C5.8 → 3.64
Black and oolong tea "fermentation" (enzymatic oxidation)Tea leaf
Busaa (Kenyan maize–millet opaque beer)Alcoholic drinks
Chang'aa (Kenyan distilled grain spirit)Alcoholic drinks
Iria ri matii (Meru charcoal-gourd sour milk)Fermented milk24 h – 2 days22 °C
Kule naotoFermented milkat least 5 days4.3–5.3
Muratina (Kikuyu sausage-tree beer)Alcoholic drinks
Pokot ash yogurtFermented milkat least 3 days4 °C
Samli (East African ghee from sour-milk butter)Fermented milk
SuusacFermented milk24 h – 3 days6 → 4.25
Turkana gourd sour milk (FAO "akile nukadwarak")Fermented milk24 h – 2 days22–35 °C
Uji (sour porridge)Cereals and bread24 h – 3 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