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Fermentation Atlas

Tanzania

10 ferments from Tanzania, with how each is made.

10 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Banana beer (urwagwa, mubisi, mbege)Alcoholic drinks2–6 days25 °C4–4.7
African oil-palm, raffia, coconut and date-palm wines (regional names)Alcoholic drinks35 days3.5–4
Cingwada and kivunde (East/Central African fermented cassava)Roots and tubers4–5 days30 °C
Kule naotoFermented milkat least 5 days4.3–5.3
Maziwa mgandoFermented milk3–4 days
Mbege (Chagga banana–finger millet beer)Alcoholic drinks24 h – 2 days
Samli (East African ghee from sour-milk butter)Fermented milk
TogwaSoft drinks24 h5.2–5.5 → 3.1
Uji (sour porridge)Cereals and bread24 h – 3 days
Ulanzi (bamboo sap wine)Alcoholic drinks

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