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Fermented milk from Ghana, Nigeria, Burkina Faso and other parts of West Africa
Nunu is a yoghurt-like soured milk from Ghana and its neighbours, made only from raw cow's milk. The milk is left in a calabash or other container at room temperature for one to two days, and wild lactic bacteria and yeasts sour it. No starter culture is used; the container and old stock from earlier ferments carry the microbes. It is drunk alone or with fura millet balls.
| Fresh raw cow's milk | Nunu is made only from cow's milk, not goat, sheep or camel milk[akabanda2014] |
| Old stock from earlier ferments (no starter culture) | Old stock and the fermentation container are used to start each new batch[akabanda2014] |
| Starter | spontaneous (backslopping through old stock and the container) |
Total time across the recorded steps: 2 days – 3 days
What changes: Starting material: fresh raw cow's milk in a calabash
Output: raw milk in the fermenting vessel.
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
Nunu is a yoghurt-like soured milk from Ghana and its neighbours, made only from raw cow's milk. The milk is left in a calabash or other container at room temperature for one to two days, and wild lactic bacteria and yeasts sour it. No starter culture is used; the container and old stock from earlier ferments carry the microbes. It is drunk alone or with fura millet balls. Made in 5 steps over 2 days – 3 days. The longest step, leave the milk to sour at room temperature, takes 24 h – 2 days (Akabanda F 2014). Limosilactobacillus (Lactobacillus) fermentum, dominant throughout the fermentation and Lactiplantibacillus plantarum and Leuconostoc mesenteroides, prominent in the first 6–8 h do most of the fermenting.
| Main step | 24 h – 2 daysReported[akabanda2014][walsh2017] | Leave the milk to sour at room temperature |
|---|---|---|
| Temperature | 60 °CReported[akabanda2014] | Heat the milk (starter-culture trial) |
| Acidity | pH 6.5 → 3.72Measured[akabanda2014] | Ferment with a nunu starter (trial) |
Nunu is soured from raw cow's milk alone, with no boiling and no starter culture, so the container and old stock set the microbes, and L. fermentum rather than yoghurt bacteria leads.
Nunu is made from raw milk with an uncontrolled fermentation. Metagenomic study found putatively pathogenic E. coli and Klebsiella pneumoniae in some samples, and frequent bovine-gut bacteria. The starter trial calls 60 °C for 30 minutes pasteurising, but the US legal definition starts at 63 °C for 30 minutes, so that heating cannot be relied on to make raw milk safe.
Hazards the sources name: Putatively pathogenic Escherichia coli and Klebsiella pneumoniae in some samples, with frequent bovine-gut bacteria.
Every number is labelled with how it is known. How this atlas is made
