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Sauces and condiments from North-west Nigeria
Roselle (Hibiscus sabdariffa) seeds are cooked 8–12 hours, fermented two days in a tightly closed pot, then pounded with lye from sorghum-stalk ash and fermented one more day. The ammonia-smelling paste is rolled into balls and sun-dried. It is an alkaline Bacillus ferment used in place of meat or fish in soups.
| Roselle seeds (Hibiscus sabdariffa) | Winnowed and washed 2–3 times; floating seeds removed[ibrahim2011] |
| Ash leachate (lye) from burnt dried sorghum stalks | In a lab trial, 100–250 g ash per 600 ml water gave leachate of pH 13.60–13.70[ibrahim2011][ibrahim2014] |
| Leachate dose in the lab trial90 ml leachate per 150–400 g seeds | [ibrahim2014] |
| Starter | spontaneous |
Total time across the recorded steps: 5.3 days – 6.5 days
What changes: Roselle seeds are winnowed and washed, and floating seeds are skimmed off
Washed 2–3 times so empty and spoiled seeds float off. Output: clean 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
Roselle (Hibiscus sabdariffa) seeds are cooked 8–12 hours, fermented two days in a tightly closed pot, then pounded with lye from sorghum-stalk ash and fermented one more day. The ammonia-smelling paste is rolled into balls and sun-dried. It is an alkaline Bacillus ferment used in place of meat or fish in soups. Made in 5 steps over 5.3 days – 6.5 days. The longest step, shape into balls and sun-dry, takes 2–3 days (Ibrahim A.D 2011). Bacillus (B. pumilus, B. subtilis, B. amyloliquefaciens, B. licheniformis), the dominant flora and Brevibacillus laterosporus, Brevibacillus brevis and Paenibacillus polymyxa do most of the fermenting.
| Main step | 2–3 daysReported[ibrahim2011] | Shape into balls and sun-dry |
|---|---|---|
| Acidity | pH 7.6Measured[ibrahim2011] | Pound with ash leachate, second fermentation |
Like bikalga of Burkina Faso it is an alkaline Bacillus ferment of roselle seed, but the Zuru method cooks the seeds far longer (8–12 h against about 3 h for furundu and mbuja) and adds sorghum-ash lye before the second ferment. Bikalga is an alkaline fermented roselle-seed condiment of Burkina Faso in which Bacillus species ferment the seeds, mainly B. subtilis (Ouoba et al. 2008, abstract).
The ash leachate in the lab trial tested pH 13.60–13.70, which is strongly caustic. Strong lye can burn skin and eyes, and the throat and stomach if swallowed (MedlinePlus), so it is never tasted or splashed. The seeds ferment in a tightly closed pot near pH 8. Botulism spores survive heat and grow without oxygen (WHO), and no source we read tests this ferment for that risk, so this page records a tradition, not a tested recipe. Staphylococcus species were isolated from the product; the study does not name them. The CDC says cooking can kill S. aureus but does not destroy its toxin, so if that species is present the later soup does not clear a contaminated batch. The paste is dried to about 15 % moisture and kept dry in bags.
Hazards the sources name: Staphylococcus spp. (isolated; species not given).
Every number is labelled with how it is known. How this atlas is made
Made mainly by women as a source of income. It is used during cooking in place of fish or meat, a cheap source of protein.
