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Fermented milk from Northern Kivu
Amavuta is a yellowish, spreadable body cream made by letting raw cow milk sour for 3 days, then boiling it with pieces of dried fragrant wood and skimming off the fat. Young women used it as a cosmetic, and in the past it also softened skins and leather. It is a milk fat made from a soured milk, not a food ferment itself.
| Raw whole cow milk | Left to acidify for 3 days in an earthenware pot, then boiled[fao-tmp] |
| Pieces of dried rotted fragrant wood (musagavu, kanyagasambo, umushengezi) or eucalyptus leaves | Fresh wood with the bark removed is cut and left to rot, then dried before use[fao-tmp] |
Total time across the recorded steps: 3 days
What changes: Barked pieces of fragrant wood are cut, left to rot and dried
Pieces of fresh wood from fragrant species have the bark removed, are cut and left to rot, then dried before use. No source gives how long. Output: dried pieces of fragrant wood.
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
Amavuta is a yellowish, spreadable body cream made by letting raw cow milk sour for 3 days, then boiling it with pieces of dried fragrant wood and skimming off the fat. Young women used it as a cosmetic, and in the past it also softened skins and leather. It is a milk fat made from a soured milk, not a food ferment itself. Made in 4 steps over 3 days. The longest step, let raw milk sour, takes 3 days (FAO 1990). In kivuguto, the related Rwandan soured milk, Lactococcus lactis, Leuconostoc mesenteroides subsp. mesenteroides and Leuconostoc pseudomesenteroides were the strains selected from two samples as its fermenters does most of the fermenting.
| Main step | 3 daysReported[fao-tmp] | Let raw milk sour |
|---|---|---|
| Temperature | 100 °CReported[fao-tmp] | Boil the sour milk with the wood |
Amavuta is the fat boiled out of soured milk with fragrant wood and kept as a cosmetic cream. It is not eaten and not fermented after boiling.
FAO notes that the cream's shelf life depends on the quality of the oil and describes its flavour as rancid.
Hazards the sources name: In kivuguto, the related Rwandan soured milk, the lactic flora lives alongside a pathogenic flora that varies with the hygiene of the maker (no study of amavuta's own souring was found).
Every number is labelled with how it is known. How this atlas is made
FAO records that the product came from the Tutsi area and that the Tutsi are pastoralists who partly migrated from Rwanda and Burundi to Kivu about 50 years before 1990. A 2009 review of household fermented foods in Burundi lists amavuta with urubu and amateregua among its milk products, and notes that literature on Burundian fermented foods is non-existent. Karenzi's 2015 thesis describes the fat churned from Rwandan kivuguto as heatable with natural perfuming additives for use as a cosmetic body cream.
