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Fish and seafood from Burundi
Ndagala are tiny clupeid fish (Limnothrissa miodon and Stolothrissa tanganicae), sun-dried in Burundi without any salt. This is a boundary entry, a dried fish rather than a true ferment. Fermentation is not the aim, but a slight fermentation happens while the fish dry, and it is stronger when cold weather or rain slows the drying.
| Whole Limnothrissa miodon | No salt and no other preparation. In another passage the same FAO survey calls ndagala Rastrineabola tanganicae and gives dagaa as Limnothrissa miodon, so its species naming is not consistent.[fao-ftp329] |
| Whole Stolothrissa tanganicae | The second tiny clupeid named as raw material for ndagala; these two species make up about 80 percent of Burundi's landed catch[fao-ftp329] |
Total time across the recorded steps: 2 days – 5 days
What changes: The fish go to drying without any preparation
Output: fresh whole fish with no preparation.
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
Ndagala are tiny clupeid fish (Limnothrissa miodon and Stolothrissa tanganicae), sun-dried in Burundi without any salt. This is a boundary entry, a dried fish rather than a true ferment. Fermentation is not the aim, but a slight fermentation happens while the fish dry, and it is stronger when cold weather or rain slows the drying. Made in 4 steps over 2 days – 5 days. The longest step, sun-dry on the ground or on raised racks, takes 2–5 days (Essuman K.M. 1992). Salt is 0 % (Essuman K.M. 1992).
| Main step | 2–5 daysReported[fao-ftp329] | Sun-dry on the ground or on raised racks |
|---|---|---|
| Salt | 0 %Reported[fao-ftp329] | Sun-dry on the ground or on raised racks |
Ndagala uses no salt at all and is meant to be a dried fish; fermentation is only a side effect of slow drying. Salted West African ferments such as momone are fermented on purpose before drying.
Dried ndagala is open to insects and mould and must be re-dried from time to time. The main moulds found on it include Aspergillus flavus, and many A. flavus isolates from Burundian foods made aflatoxins in the lab. The same study found no aflatoxins in the foods it tested.
Hazards the sources name: Aspergillus flavus, A. niger and A. sydowi, the main moulds on dried unsalted ndagala; Aflatoxin-forming A. flavus; 37 of 95 A. flavus isolates from Burundian foods made aflatoxins, though none was found in the foods themselves.
Every number is labelled with how it is known. How this atlas is made
Raised wire-mesh drying racks were introduced at Burundi's main landing centres through a sponsored project, as the FAO survey of 1992 reports. Salt is very expensive in Burundi because it is mainly imported.
