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Fermentation Atlas

Niger

12 ferments from Niger, with how each is made.

12 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Fura (spiced millet dumpling)Cereals and bread12–18 h5.6–6.4 → 3.7
KilishiMeat7 h29–31 °C
Ogogoro / akpeteshie (West African distilled palm wine)Alcoholic drinks7 days7–7.4 → 5
Bikalga and other Hibiscus-seed condiments (datou, mbuja, furundu)Other8–12 h6
Dawadawan botso (fermented roselle seed condiment, north-west Nigeria)Sauces and condiments2–3 days7.6
Owoh (fermented cottonseed)Other3–5 days35–37 °C4.5–8.2
Djege and djadanFish and seafood
Masa / waina (Hausa fermented rice or millet cakes)Cereals and bread
Non maí / yami (Niger buttermilk)Fermented milk24 h
Nunu / nono / lait caillé (West African Fulani soured milk)Fermented milk24 h22–35 °C
TakammartCheese
TchoukouCheese

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