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dry sour balls used as a meat substitute in vegetable stews; dried sigda 440 g/kg crude protein with sesame's high sulphur amino acids; lysine most limiting [Elfaki1991]. Made in 3 steps over 3 days – 7 days. The longest step, ferment sealed, remix, takes 3–7 days (Dirar H.A. Leaf and Seed Fermentations of Wes…) and runs at 30 °C (Dirar H.A. Leaf and Seed Fermentations of Wes…). Pediococcus sp. and Streptococcus sp. do most of the fermenting.
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
sesame seedcake left after oil pressing (cake from non-decorticated seed is bitter and usually fed to animals)
warm water
kambo potash (optional)
Starter: spontaneous
Total time across the recorded steps: 3 days – 7 days
Start
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What changes:Sesame press cake is ground to a paste with warm water and potash
Step 1 of 3
Grind seedcake to a paste with warm water; add kambo
Time
Not documented
Temperature
warm water
Unconfirmed
Salt
None given
Acidity
pH 6
Measured
Which microbes the steps name, step by step
Pediococcus
Streptococcus
Saccharomyces
Candida
Yeasts
Output: sigda paste.
Flavour
bitter, oily
Texture
paste
Colour
Not documented
Microbes at work in this step
raw cake carries Pediococcus, Streptococcus, Saccharomyces and Candida
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
What makes this one different
An acid (lactic) seed ferment, unlike the alkaline Bacillus seed condiments of West Africa.
Safety
An acid (lactic) seed ferment, unlike the alkaline Bacillus condiments; the pH drop to ~4 is the main safety barrier.
Documented in Dirar's work on Sudanese ferments; grouped with kawal and furundu as solid-state meat substitutes made from cheap protein-rich plant materials. Furundu's fermentation is intermediate between sigda (acid) and kawal (alkaline) [Elfaki1991 summary].
[Elfaki1991] Elfaki A.E., Dirar H.A., Collins M.A., Harper D.B. Biochemical and microbiological investigations of sigda — a Sudanese fermented food derived from sesame oilseed cake. J Sci Food Agric 1991;57(3):351–365, doi:10.1002/jsfa.2740570306 (abstract via search summary)paper