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Alcoholic drinks from South-west Nigeria
Agadagidi is a cloudy, fizzy, sweet-sour drink made from overripe plantain. The peeled pulp is blended with water, left covered to ferment on its own for about three days and then filtered through cloth. Yeasts and lactic bacteria from the fruit do the work, and the drink keeps only a short time.
| Overripe plantain pulp, peeled1 part | [malomo2023] |
| Drinking water5 parts | Pulp blended with water at 1:5 (w/v)[malomo2023] |
| Starter | spontaneous |
Total time across the recorded steps: 3 days
What changes: Overripe plantain pulp is blended with five times its weight of water
Output: plantain must.
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
Agadagidi is a cloudy, fizzy, sweet-sour drink made from overripe plantain. The peeled pulp is blended with water, left covered to ferment on its own for about three days and then filtered through cloth. Yeasts and lactic bacteria from the fruit do the work, and the drink keeps only a short time. Made in 4 steps over 3 days. The longest step, ferment the must, covered, takes 3 days (Malomo A.A 2023). Saccharomyces cerevisiae (isolated from naturally fermented agadagidi), Saccharomyces bayanus and Pichia kluyveri and Lactobacillus plantarum and Leuconostoc oenos do most of the fermenting.
| Main step | 3 daysReported[malomo2023] | Ferment the must, covered |
|---|---|---|
| Acidity | pH 5.3–5.4Measured[malomo2023] | Bottle and keep |
Agadagidi is a fruit wine. The whole pulp of overripe plantain is blended with water and left to ferment for about three days with no grain and no added starter [malomo2023]. Other Yoruba drinks are made from grain, such as otika from sorghum, or from palm sap, such as emu (palm wine) [olanbiwoninu2026].
In one study, adding 0.1 % sodium metabisulphite to the must generally reduced the initial lactic acid bacteria counts, and the sulphited, unpasteurised samples were judged acceptable over three weeks of storage [malomo2023].
Hazards the sources name: Candida albicans (isolated during storage).
Every number is labelled with how it is known. How this atlas is made
