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Fermentation Atlas

Nigeria

38 ferments from Nigeria, with how each is made.

38 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
BankuCereals and bread3 days4.1
Dawadawa / Iru / SoumbalaSoy and legumes24 h – 3 days25 °C → 45 °C7 → 8.1
Elubo / elubo-isu (fermented yam flour for amala)Roots and tubers24 h30 °C6.2 → 5.4
Fura (spiced millet dumpling)Cereals and bread12–18 h5.6–6.4 → 3.7
Gari (garri)Roots and tubers3 days25–35 °C5
KilishiMeat7 h29–31 °C
Ogi (akamu, eko, agidi)Cereals and bread24 h – 3 days25–29 °C5.8 → 3.74
OgiriSoy and legumes3–7 days7.5–7.8
Ogiri (egusi melon seed)Other3–7 days36–40 °C7.5–7.8
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
Bikalga and other Hibiscus-seed condiments (datou, mbuja, furundu)Other8–12 h6
Dawadawa (African locust bean, Ghana/Northern Nigeria)Soy and legumes4 days25–50 °C7 → 8.1
Dawadawan botso (fermented roselle seed condiment, north-west Nigeria)Sauces and condiments2–3 days7.6
Kunu-zakiSoft drinks8 h – 2 days
Otiru (fermented African yam bean condiment, Nigeria)Sauces and condiments6 h8.5–9
Owoh (fermented cottonseed)Other3–5 days35–37 °C4.5–8.2
Sekete (Nigerian maize beer)Alcoholic drinks3 days
Ugba / ukpaka (fermented African oil bean)Soy and legumes2–10 days28–32 °C1–2 %6.5 → 7.1
Abacha (African salad base)Roots and tubers24 h
Agadagidi (Nigerian plantain/banana wine)Alcoholic drinks3 days
Fermented breadfruit fufu flour (Nigerian research product)Roots and tubers5 days
Fufu (cassava, submerged fermentation) / akpuRoots and tubers
Iru woro (whole-bean iru, Yoruba)Soy and legumes
Iru woro and iru pete (Yoruba locust-bean condiment forms)Soy and legumes24–36 h
LafunRoots and tubers
Masa / waina (Hausa fermented rice or millet cakes)Cereals and bread
Nunu / nono / lait caillé (West African Fulani soured milk)Fermented milk24 h22–35 °C
Ogiri-igbo / ogiri-isi (fermented castor seed, Nigeria)Other2–4 days23–27 °C
Okpehe / okpeye (fermented Prosopis africana seed, Nigeria)Other6–8 days
Oso (fermented Cathormion altissimum seed, Nigeria)Other
Pendidam and kindirmou (Cameroon)Fermented milk24 h – 2 days22–35 °C
Pineapple wine (Maui Blanc and Asian pineapple wines)Alcoholic drinks
Pupuru (smoked fermented cassava balls)Roots and tubers
Soy-dawadawa (boiled and roasted types, Ghana)Soy and legumes
WaraCheese

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