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Fermentation Atlas

Sudan

20 ferments from Sudan, with how each is made.

20 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Aceda / aseeda (Sudanese stiff fermented sorghum porridge)Cereals and bread9–24 h30 °C6 → 3.95
FessikhFish and seafoodat least 3 months25 %6.1–8.1
KisraCereals and bread12–24 h30 °C6 → 3.95
Merisa (Sudanese sorghum beer)Alcoholic drinks36 h4
SmenFermented milkat least 30 days13–15 °C5–8 %4.5 → 4
Bikalga and other Hibiscus-seed condiments (datou, mbuja, furundu)Other8–12 h6
Nasha (Sudanese fermented sorghum infant porridge)Cereals and bread9–24 h30 °C6 → 3.95
Sigda (fermented sesame oil-cake, Sudan)Other3–7 days30 °C6 → 4
Terkeen (mindeshi)Fish and seafood9–15 days17 %
GarissFermented milk18 h
Gibna beida (Sudan)Cheese
Gibna mudafara (braided)Cheese
Hulu-mur (Hilu-mur) and abreh ahmarSoft drinks6 days
Hussuwa and abreh (Sudan)Cereals and bread
KejeickFish and seafoodup to 7 days
MirissMeat
MusranMeat
Rob / roubFermented milk24 h
Shermout (boundary: drying)Meat
ZabadiFermented milk12–15 h6.6

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