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Roots and tubers from Coastal and southern Ghana
Peeled cassava is grated together with a little kudeme, a starter of fermented cassava, and packed into sacks under weights for two to three days. Lactic bacteria sour the mash while the weights press water out, giving a smooth sour dough that is cooked with maize into banku or akple.
| Cassava roots, peeled and washedAbout 30 kg | [siaw2000] |
| Kudeme (cassava-dough inoculum)About 0.8 kg | Grated together with the cassava; traditional practice is about 50 parts cassava to 1 of kudeme[siaw2000] |
| Starter | other: kudeme, pieces of cassava left to ferment for days (several traditional methods) |
Total time across the recorded steps: 4 days – 10 days
What changes: Pieces of cassava are wrapped in cloth and left warm until they ferment into a starter
Output: kudeme.
Microbes at work in this step
lactic bacteria, yeasts and moulds grow on the cassava; the inoculum carries 10⁸–10⁹ cfu/g of lactic bacteria
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
Peeled cassava is grated together with a little kudeme, a starter of fermented cassava, and packed into sacks under weights for two to three days. Lactic bacteria sour the mash while the weights press water out, giving a smooth sour dough that is cooked with maize into banku or akple. Made in 4 steps over 4 days – 10 days. The longest step, make the kudeme inoculum, takes 2–7 days (Siaw M.E. 2000). Lactiplantibacillus plantarum, 51 % of 171 lactic bacteria isolates and Levilactobacillus brevis do most of the fermenting.
| Main step | 2–7 daysReported[siaw2000] | Make the kudeme inoculum |
|---|---|---|
| Acidity | pH 3.9Measured[siaw2000] | Pack into sacks under weights and ferment |
Agbelima is soured as a grated mash with a cassava starter and pressed while it ferments, and it is used wet. Lafun ferments cut root pieces under water and is dried into flour.
Agbelima starts from raw grated cassava, which holds cyanide-forming compounds that can poison. Fermentation substantially lowers them and the inoculum helps, but we found no figure for what remains, so do not shorten the fermentation, and cook the dough before eating. At one production site in South Benin, all 18 agbelima samples tested before hygiene controls failed the regulatory limits; counts of E. coli, staphylococci, Salmonella and others fell by 93–100 % once the controls were in place. In a lab test, enteric pathogens added to 48-h agbelima died off quickly. Vibrio cholerae and Salmonella were undetectable in 10 g after 4 h, but Shigella dysenteriae and E. coli could still be detected for up to 8 h.
Hazards the sources name: E. coli, staphylococci and Salmonella, among the microbes counted in agbelima from one production site in South Benin, where all 18 samples failed regulatory limits before hygiene controls.
Every number is labelled with how it is known. How this atlas is made
A 2021 study of an agbelima production site in southern Benin describes agbéli, the elastic paste cooked from agbelima, as a food from the culinary knowledge of the Guin people of South Benin, and reports that 66.66 % of people in South Benin eat it, citing a 2010 survey by Capo-chichi [agassounon2021].
