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Roots and tubers from Cameroon
Kumkum is a Cameroonian flour made from cassava roots that are soaked in water for a few days until they soften, then pressed, chopped and dried in the sun. In Cameroon it is also called couscous. The dry flour is stirred into hot water to make a stiff fufu that is eaten with soup.
| Fresh cassava roots | Peeled and washed before soaking[tanyitiku2024] |
| Water | The roots soak in it until soft[tanyitiku2024] |
Total time across the recorded steps: 3 days – 4 days
What changes: Peeled cassava soaks in water for three to four days and softens
Output: soft fermented roots.
Microbes at work in this step
lactic acid bacteria, yeasts and moulds grow while the roots soak
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
Kumkum is a Cameroonian flour made from cassava roots that are soaked in water for a few days until they soften, then pressed, chopped and dried in the sun. In Cameroon it is also called couscous. The dry flour is stirred into hot water to make a stiff fufu that is eaten with soup. Made in 4 steps over 3 days – 4 days. The longest step, peel, wash and soak the roots until soft, takes 3–4 days (Tanyitiku M.N. 2024).
| Main step | 3–4 daysReported[tanyitiku2024] | Peel, wash and soak the roots until soft |
|---|---|---|
| Acidity | pH 5Measured[tanyitiku2024] | Sun-dry and turn into flour |
In the Yaoundé study kumkum is the sun-dried product of the soaked, pressed roots, while water fufu from the same roots is kept wet and bobolo and mintoumba are ground into a paste and steamed. Kumkum had the lowest moisture of the five products, 3.35 % against 58.52 % for water fufu. Even so, Tanyitiku expects a short shelf life for it, and its yeast and mould count was the highest. FAO's overview, citing Numfor and Ay (1987), describes dried kumkum balls as storable for up to 2 years; the two accounts disagree on how long kumkum keeps.
The Yaoundé study calls kumkum a raw product that needs cooking into a dough before eating. It tested the market flour, not the cooked dough, so it does not show that cooking makes a contaminated batch safe. Market samples carried coagulase-positive staphylococci (21 %) and Listeria monocytogenes (13 %), the highest rates of the five products tested, plus E. coli and coliforms, Salmonella and Vibrio cholerae. The author links the staphylococci and Listeria to handling, to drying on the ground in open weather and to unpackaged selling. Cassava also holds compounds that release cyanide. Peeling, a full soak and pressing are what lower them, and the peel holds the most [codex-rcp73] [fao1990]. The Yaoundé study did not measure cyanide, so do not shorten the soak or reuse the water.
Hazards the sources name: Coagulase-positive staphylococci (5.64 log10 CFU/g; 21 % prevalence); Listeria monocytogenes (5.82 log10 CFU/g; 13 % prevalence); E. coli and coliforms (7.44 log10 CFU/g), Salmonella spp., Bacillus cereus and Vibrio cholerae in market samples.
Every number is labelled with how it is known. How this atlas is made
Numfor and Noubi named a fermented cassava flour called couscous or kumkum as one of the most important cassava products in Cameroon, where 24 % to 88 % of daily calories in some regions are said to come from cassava.
