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Fermentation Atlas

Uganda

15 ferments from Uganda, with how each is made.

15 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Banana beer (urwagwa, mubisi, mbege)Alcoholic drinks2–6 days25 °C4–4.7
BongoFermented milk24 h
Dagaa (Uganda)Fish and seafood
East and Southern African malt-assisted sour drinks (bushera, munkoyo, chibwantu, oshikundu)Soft drinks3.7–4.5
Ekitiribita (unmalted obushera)Soft drinksup to 4 days4.4
Enturire (Kiga sorghum-honey beer)Alcoholic drinks
Kokonte (mouldy dried cassava)Roots and tubers
KwerionikFermented milk11 days3.5–4.5
Malwa (Ugandan finger-millet beer)Alcoholic drinks
MashitaFermented milk
Obushera (obutoko type)Soft drinks4.6–6
Obuteire (millet-malt obushera)Soft drinks24 h – 4 days3.5–4
Uji (sour porridge)Cereals and bread24 h – 3 days
Urwagwa (Rwandan banana beer)Alcoholic drinks2–4 days
Vanilla curingCocoa, coffee and spice

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