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Alcoholic drinks from Sub-Saharan Africa
Across Africa, honey is diluted with water and fermented into drinks of differing strength, often with a plant, root or palm wine supplying the yeast. This entry gathers those without their own page. The best-documented one, bessoudioury from south-eastern Senegal, is shown step by step; Ethiopian tej and Kenyan muratina have their own entries.
| Honey1 volume | [cisse2018] |
| Water1 volume | The honey is diluted 1/1 (v/v)[cisse2018] |
| Palm wine, from Borassus palm or oil palm | Added after cooking as the source of yeast; which one depends on what is available[cisse2018] |
| Starter | palm wine (bessoudioury); a prepared root that carries yeast (iQhilika) |
Total time across the recorded steps: 2.1 days
What changes: Honey is stirred into an equal volume of water
Diluting lowers the sugar pressure that would otherwise stop yeasts from working. Output: diluted honey.
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
Across Africa, honey is diluted with water and fermented into drinks of differing strength, often with a plant, root or palm wine supplying the yeast. This entry gathers those without their own page. The best-documented one, bessoudioury from south-eastern Senegal, is shown step by step; Ethiopian tej and Kenyan muratina have their own entries. Made in 4 steps over 2.1 days. The longest step, ferment and mature, takes 2 days (Cissé O.I.K 2018) and runs at 30 °C (Cissé O.I.K 2018). Yeasts brought in with the palm wine, 2.4 × 10^5 to 5.8 × 10^6 CFU/mL in finished bessoudioury and Lactic acid bacteria, 3.2 × 10^4 to 44 × 10^5 CFU/mL in finished bessoudioury do most of the fermenting.
| Main step | 2 daysReported[cisse2018] | Ferment and mature |
|---|---|---|
| Temperature | 30 °CReported[cisse2018] | Ferment and mature |
| Acidity | pH 3.6–3.8Measured[cisse2018] | Ferment and mature |
The base mead is honey, water and yeast fermented for weeks or months. These drinks take their yeast from what is at hand, palm wine or a prepared root, and some, like bessoudioury, are drunk after two days.
In the studied bessoudioury samples (pH 3.56–3.79, about 8 % alcohol), no moulds and no Streptococcus were found. The study looked only for total flora, yeasts, moulds and Streptococcus, so it does not clear other pathogens. The authors say the acid pH is incompatible with the growth of most microorganisms and that ethanol adds a bactericidal and antifungal effect; that is their reasoning, not a test they ran.
Every number is labelled with how it is known. How this atlas is made
Cissé and colleagues (2018) describe bessoudioury as made by the Bassari and Bedick peoples of Kédougou, once the main drink at religious ceremonies and rites of passage. They say that today its production is an income-generating activity for many local households. Its name means drink (bessou) of honey (dioury).
