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Sauces and condiments from Bondoukou department, Gontougo region, north-eastern Côte d'Ivoire
Conôro is a sour seasoning from north-eastern Côte d'Ivoire. Seeds of baobab, kapok or okra are cleaned, washed, dried, pounded and sieved to flour, mixed with water and fermented as a dough in closed containers for 2 to 7 days, most often 3. The dough is then dried for 3 days and moulded into small balls.
| Baobab, kapok or okra seeds | One kind alone or two or three mixed; seven types in all[adaye2017] |
| Water | Mixed with the seed flour into a dough[adaye2017] |
| Starter | spontaneous |
Total time across the recorded steps: 5 days – 10 days
What changes: Dried fruits are crushed and the seeds washed and sorted
Output: clean seeds, with stones and perforated seeds sorted out.
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
Conôro is a sour seasoning from north-eastern Côte d'Ivoire. Seeds of baobab, kapok or okra are cleaned, washed, dried, pounded and sieved to flour, mixed with water and fermented as a dough in closed containers for 2 to 7 days, most often 3. The dough is then dried for 3 days and moulded into small balls. Made in 5 steps over 5 days – 10 days. The longest step, mix with water and ferment the dough in a closed container, takes 2–7 days (Adayé Y.K 2017). Bacillus and lactic acid bacteria strains isolated from conôro made in Bondoukou does most of the fermenting.
| Main step | 2–7 daysReported[adaye2017] | Mix with water and ferment the dough in a closed container |
|---|---|---|
| Acidity | pH 5.7–5.8Measured[kongoza2024] | Mix with water and ferment the dough in a closed container |
Conôro is a fermented dough of seed flour and water. The survey's process diagram has no cooking step, and the dough sours in a closed container. Its nearest relative named in the sources is Ghanaian kantong, a kapok-seed ferment whose pH fell from 6.5 to 4.7 in 48 hours.
The survey's process diagram has no cooking step, and the survey gives no microbiological data for conôro. In kantong, a similar kapok-seed ferment, enterobacteria including Klebsiella pneumoniae and Escherichia coli were isolated.
Hazards the sources name: In kantong, a related Ghanaian kapok-seed ferment, enterobacteria including Klebsiella pneumoniae, Escherichia coli and Enterobacter cloacae, with Acinetobacter baumannii and Enterococcus faecium also isolated.
Every number is labelled with how it is known. How this atlas is made
The first study found is an ethno-nutrition survey of 600 people in the Bondoukou department, carried out from February to May 2017, whose authors say no sustained research on conôro existed. People over 65 knew it best, and the authors link this to knowledge passing between generations slowly vanishing. A 2024 paper from the same Abidjan university group then tried controlled production of conôro with Bacillus and lactic strains isolated from Bondoukou conôro.
