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Other from Burkina Faso
Maari is an alkaline condiment from Burkina Faso made from baobab seeds. The seeds are boiled for about a day and a half with ash lye, fermented two days in a basket, pounded with more lye and fermented another day, then steamed, moulded into small balls and sun-dried. Bacillus subtilis starts the fermentation and Enterococcus faecium joins after a day.
| Baobab seeds | Winnowed and washed[Parkouda2015] |
| Ash lye (alkaline ash solution) | Added during boiling and again when the mash is pounded[Parkouda2015] |
| Starter | spontaneous; Bacillus cereus was found in the potash, ash and well water used |
Total time across the recorded steps: 6.8 days – 9.8 days
What changes: Baobab seeds boil about a day and a half, with ash lye added to soften them
Output: cooked seeds, drained.
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
Maari is an alkaline condiment from Burkina Faso made from baobab seeds. The seeds are boiled for about a day and a half with ash lye, fermented two days in a basket, pounded with more lye and fermented another day, then steamed, moulded into small balls and sun-dried. Bacillus subtilis starts the fermentation and Enterococcus faecium joins after a day. Made in 6 steps over 6.8 days – 9.8 days. The longest step, roll into small balls and sun-dry, takes 2–5 days (Parkouda C 2015). Bacillus subtilis and Enterococcus faecium do most of the fermenting.
| Main step | 2–5 daysReported[Parkouda2015] | Roll into small balls and sun-dry |
|---|---|---|
| Temperature | 26–30 °CReported[Kabore2011] | First fermentation in a basket |
Maari is cooked with ash lye, fermented twice, then steamed before drying. Dikouanyouri from Benin is also made from whole baobab seeds with potash, but it is not steamed.
Bacillus cereus occasionally grows in spontaneous maari, and strains of the type that makes the emetic toxin cereulide, with its gene confirmed by PCR, were found in the seed mash at 48–72 h and in the final product. The abstract reports no toxin measured in the food. The authors call for good manufacturing practice, HACCP and starter cultures [Thorsen2015]. In a lab test with one added B. cereus strain, bacteriocin-making B. subtilis from maari only delayed its growth in baobab seed by up to 40 h [Kabore2013]. The FDA says cereulide stays stable after 121 °C for 30 minutes, so steaming or reheating maari will not remove it once it has formed [fda-bbb].
Hazards the sources name: Bacillus cereus, including cereulide (emetic toxin) type strains found at 48–72 h and in the final product.
Every number is labelled with how it is known. How this atlas is made
Maari is made in Burkina Faso and is also found under other names in Benin, Mali and Nigeria [Parkouda2015]. Its microorganisms were studied at four production sites in Burkina Faso (Mansila, Toulfé, Ouagadougou and Gorgadji) and published in 2010 [Parkouda2010].
