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Fermentation Atlas

Togo

16 ferments from Togo, with how each is made.

16 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
AttiékéRoots and tubers3 days4.4–4.6
BankuCereals and bread3 days4.1
Elubo / elubo-isu (fermented yam flour for amala)Roots and tubers24 h30 °C6.2 → 5.4
Gari (garri)Roots and tubers3 days25–35 °C5
Ogi (akamu, eko, agidi)Cereals and bread24 h – 3 days25–29 °C5.8 → 3.74
Ogogoro / akpeteshie (West African distilled palm wine)Alcoholic drinks7 days7–7.4 → 5
Tchoukoutou and chakpalo (Benin and Togo sorghum beer)Alcoholic drinks3–3.5 days3.2
Wagashi (Peulh / Fulani cheese)Cheese26–35 min90–92 °C4.2–6.8
AkpanSoft drinks2–7 days
Ablo (steamed fermented maize or rice bread)Cereals and bread
AgbelimaRoots and tubers2 days
Aklui (granulated fermented maize porridge)Cereals and bread
Kokonte (mouldy dried cassava)Roots and tubers
LanhouinFish and seafood24 h – 3 days
MawèCereals and bread24 h – 3 days6.1–6.2 → 3.5
Yèkè-yèkè (Beninese maize couscous)Cereals and bread

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