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Fermentation Atlas

Alcoholic drinks from south-west Nigeria

Sekete (Nigerian maize beer)sekete

dark-brown maize beer. Made in 4 steps over 7 days – 8 days. The longest step, malt in baskets with moist banana leaves, takes 3 days (Sekete row 1989).

Key numbers
Main step3 daysSourced[FERMDB]Malt in baskets with moist banana leaves
Temperature100 °CReported[FERMDB]Filter; boil the wort; cool
DocumentedAlcoholic drinks7 days – 8 daysMore alcoholic drinksMore from Nigeria

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
maize grain
Starter: spontaneous

Total time across the recorded steps: 7 days – 8 days

Start
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Close-up: water moving into a grain

What changes: Maize soaks in water

Step 1 of 4
Soak maize
Time
2 days
Sourced
Temperature
Not documented
Salt
None given
Acidity
Not documented

Output: steeped grain.

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source

History and sources

Every number is labelled with how it is known. How this atlas is made

FAO 138 lists 'Seketeh', Nigeria (south), maize [FAO138 ch.2 Table 3].

  1. [FERMDB] Sekete row, citing Sanni A.I. 1989, 'Chemical studies on sekete beer', Food Chem. 33(3):187–191, doi:10.1016/0308-8146(89)90012-5paper
  2. [FAO138] Haard N.F. et al. 1999, Fermented cereals: a global perspective, FAO Agric. Serv. Bull. 138, ch. 2 Table 3 ( and ch. 4 Table 1 ( adapted from Wacher-Rodarte 1995. Fetched and parsed, ch. 2 Table 3paper