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Soy and legumes from Benin
Sonru is a soft, strong-smelling African locust bean (néré) condiment from Benin. The seeds are boiled about 12 hours, dehulled, boiled again briefly with a little yanyanku, a fermented roselle-seed starter, and left about two days wrapped up to ferment. Bacillus does the work, and the long fermentation makes the cotyledons very soft.
| African locust bean seeds | Washed and sorted[Zannou2018] |
| Yanyanku1 ‰ of the cotyledons in an optimised process | Added towards the end of the second cooking[Agbobatinkpo2019jfst][Zannou2018] |
| Fine sand or ash | Added during dehulling to make it easier[Zannou2018] |
| Starter | yanyanku, a roselle-seed ferment that raises the initial Bacillus count |
Total time across the recorded steps: 37 h – 2.6 days
What changes: Locust bean seeds boil about twelve hours until the coats soften
Output: cooked seeds, cooled and washed.
Microbes at work in this step
boiling kills most microbes
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
Sonru is a soft, strong-smelling African locust bean (néré) condiment from Benin. The seeds are boiled about 12 hours, dehulled, boiled again briefly with a little yanyanku, a fermented roselle-seed starter, and left about two days wrapped up to ferment. Bacillus does the work, and the long fermentation makes the cotyledons very soft. Made in 4 steps over 37 h – 2.6 days. The longest step, ferment wrapped in trays, takes 24 h – 2 days (Azokpota P 2006) and runs at 30–47.5 °C (Agbobatinkpo B.P 2019). Bacillus spp. does most of the fermenting.
| Main step | 24 h – 2 daysReported[Azokpota2006][Agbobatinkpo2019jfst] | Ferment wrapped in trays |
|---|---|---|
| Temperature | 30–47.5 °CMeasured[Agbobatinkpo2019jfst] | Ferment wrapped in trays |
| Acidity | pH 7.4Measured[Agbobatinkpo2019jfst] | Ferment wrapped in trays |
Sonru ferments 48 h with yanyanku, where afitin ferments 24 h with no additive; iru uses a different roselle-and-pepper starter, iku-iru [Azokpota2006].
Staphylococci reach about 10^6 cfu/g in the first day of fermentation before falling, and yanyanku raises their count slightly [Azokpota2006].
Hazards the sources name: Staphylococcus spp. (about 10^6 cfu/g at 12–18 h, falling to about 5 × 10^4 cfu/g at 48 h).
Every number is labelled with how it is known. How this atlas is made
Sonru is one of three locust-bean condiments of Benin, with afitin and iru [Azokpota2006]. Across West Africa these condiments are made mainly by women, for the household and for sale [Zannou2018].
