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Cereals and bread from Benin, Togo
Mawè is a sour dough of dehulled maize from Benin and Togo. The maize is crushed, sieved free of hulls, moistened, milled and kneaded, then left covered for one to three days while lactic bacteria and yeasts sour it. It is the base for gels, porridges, steamed bread and fritters.
| White maize grains | Cleaned, washed, crushed and sieved to remove hulls (and germ in the commercial process)[houn1994][fao138] |
| Water | To moisten the grits and to knead the meal into a dough of about 46% moisture[houn1994] |
| No starter | The dough ferments spontaneously; in the commercial process the milling shop's mill is thought to act as an inoculant[houn1994] |
| Starter | spontaneous |
Total time across the recorded steps: 26 h – 3.2 days
What changes: The maize is crushed and sieved, and the hulls are taken off
In the commercial process the grits are washed by rubbing in water, and the germ and remaining hulls are floated off. Output: grits and a fine endosperm fraction.
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
Mawè is a sour dough of dehulled maize from Benin and Togo. The maize is crushed, sieved free of hulls, moistened, milled and kneaded, then left covered for one to three days while lactic bacteria and yeasts sour it. It is the base for gels, porridges, steamed bread and fritters. Made in 4 steps over 26 h – 3.2 days. The longest step, cover and leave to ferment, takes 24 h – 3 days (Haard N.F. et al. 1999) and runs at 28–32 °C (Hounhouigan D.J. 1994). Limosilactobacillus fermentum (including biotype cellobiosus), the dominant lactic bacterium; with L. reuteri-like strains it made up 90% of isolates at the end and Levilactobacillus brevis do most of the fermenting.
| Main step | 24 h – 3 daysReported[fao138][houn1994] | Cover and leave to ferment |
|---|---|---|
| Temperature | 28–32 °CMeasured[houn1994] | Cover and leave to ferment |
| Acidity | pH 3.8–4.2Measured[fao138][houn1994] | Sell or use the mawè |
Mawè is fermented as a stiff dough of dehulled maize, where ogi is fermented as a thin slurry of steeped, wet-milled maize. Ghanaian kenkey dough uses whole maize. Commercial mawè loses its germ and hulls in washing, so it is whiter but less nutritious than home-made mawè.
Mawè is always cooked before eating. In study batches Enterobacteriaceae, including E. coli in home-made mawè, grew slightly at first but fell below detection after one to two days as the dough soured.
Hazards the sources name: Enterobacteriaceae, including Escherichia coli (mostly in home-made mawè) and Enterobacter cloacae (mostly in commercial mawè); counts fell below detection after 24–48 h.
Every number is labelled with how it is known. How this atlas is made
Doh (1970) described a similar product in Togo, also called mawè (Hounhouigan 1994). A 1991 survey in Cotonou (Alexandre), cited by Hounhouigan, found that aklui, a granulated maize porridge, was eaten less often as income rose.
