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Other from Burkina Faso
Bikalga is an alkaline condiment from Burkina Faso made from roselle (Hibiscus sabdariffa) seeds. The seeds are cooked for a long time with alkaline ash leachate and then ferment on their own, mainly with Bacillus bacteria. It is used as a food condiment.
| Roselle (Hibiscus sabdariffa) seeds | For dawadawan botso the seeds are winnowed and washed so stones sink and empty seeds float away[Ibrahim2011] |
| Ash leachate | Bikalga is cooked for a long time with alkalinizing ash leachate; dawadawan botso gets it later, when the seeds are pounded[Dini2026][Ibrahim2011] |
| Starter | spontaneous |
What changes: Starting material: roselle seeds
Output: roselle seeds.
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
Bikalga is an alkaline condiment from Burkina Faso made from roselle (Hibiscus sabdariffa) seeds. The seeds are cooked for a long time with alkaline ash leachate and then ferment on their own, mainly with Bacillus bacteria. It is used as a food condiment. Bacillus subtilis and Bacillus licheniformis do most of the fermenting.
Bikalga is made from roselle seeds, not from the African locust bean seeds of soumbala. Its ash leachate goes in during the long cooking.
Bacillus cereus was among the bacteria isolated from bikalga [Ouoba2008]. In a study of bikalga, soumbala and ntoba mbodi, the Staphylococcus isolates (S. aureus among them) did not make enterotoxins A to D and the toxin genes screened were not found, though some carried antimicrobial resistance genes [Ouoba2019].
Hazards the sources name: Bacillus cereus (among the isolates); Staphylococcus species (S. aureus among those found in bikalga, soumbala and ntoba mbodi; toxin genes not detected).
Every number is labelled with how it is known. How this atlas is made
