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Cheese from Niger
A boundary entry. Cow or goat milk is curdled with rennet steeped from a dried young-ruminant stomach in whey with ginger and Guinea pepper; it sets in 30 minutes to an hour. The curd is spread in a thin layer on a mat or in rectangular moulds, pressed briefly and dried in the air for 12–24 hours into flat sheets. It is a rennet curd dried within a day.
| Cow milk, filtered (pasteurised at 85 °C for 20 minutes in the extension recipe)10 litres | [reca-tchoukou] |
| Rennet prepared from a dried young-ruminant stomach (caillette) steeped 24 hours in whey in a 500 ml bottle100 ml per 10 litres of milk | [reca-tchoukou] |
| Ginger and kimba (Guinea pepper), steeped with the stomach; some makers add chili, garlic, onion or salt | [reca-tchoukou][oumarou2025] |
Total time across the recorded steps: 37 h – 2.1 days
What changes: A dried stomach steeps in whey with ginger and Guinea pepper
Makers in Zinder prepare it 24 to 48 hours ahead. The extension sheet says some use water or pasteurised milk instead of whey.
Microbes at work in this step
Not documented for this step.
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
A boundary entry. Cow or goat milk is curdled with rennet steeped from a dried young-ruminant stomach in whey with ginger and Guinea pepper; it sets in 30 minutes to an hour. The curd is spread in a thin layer on a mat or in rectangular moulds, pressed briefly and dried in the air for 12–24 hours into flat sheets. It is a rennet curd dried within a day. Made in 5 steps over 37 h – 2.1 days. The longest step, prepare the rennet, takes 24 h (Seyni Issa B 2024).
| Main step | 24 hReported[reca-tchoukou] | Prepare the rennet |
|---|---|---|
| Temperature | 85 °CReported[reca-tchoukou] | Filter and heat the milk |
A rennet curd set with a home-made rennet steeped with spices and dried in thin sheets within a day, rather than a curd soured for days or aged.
A study of 13 samples from producers in villages around Filingué found poor general hygiene and faecal contamination in some; the agricultural chambers' sheet pasteurises the milk at 85 °C for 20 minutes and keeps all tools for milk only.
Hazards the sources name: Faecal contamination found in some of 13 samples from producers near Filingué; 5 rated unsatisfactory.
Every number is labelled with how it is known. How this atlas is made
Making tchoukou uses the surplus milk of the rainy season, when water and pasture are plentiful in the pastoral zones.
