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Cereals and bread from Republic of the Congo
Poto poto is a sour maize paste from the Republic of the Congo, used mainly to make gruel for young children. Maize is soaked for about a day, milled, washed through muslin, and the starch milk is left to settle for about 15 hours while lactic bacteria sour it to pH 3.5.
| Dry white maize grains | [kobawila2003] |
| Tap water | For soaking and for washing the milled maize through muslin[kobawila2003] |
| No starter | The microbes come from the grain and water[kobawila2003] |
| Starter | spontaneous |
Total time across the recorded steps: 37 h
What changes: Maize soaks for most of a day and the water starts to sour
Output: soaked, softened maize.
Microbes at work in this step
Lactic bacteria multiply; Enterobacteriaceae rise quickly, then fall.
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
Poto poto is a sour maize paste from the Republic of the Congo, used mainly to make gruel for young children. Maize is soaked for about a day, milled, washed through muslin, and the starch milk is left to settle for about 15 hours while lactic bacteria sour it to pH 3.5. Made in 5 steps over 37 h. The longest step, soak the maize in water, takes 21 h (Kobawila S.C. 2003) and runs at 23 °C (Kobawila S.C. 2003). Lactic acid bacteria, rising from about 4.6 × 10^2 to 2.5 × 10^8 per g dry matter during soaking and to about 6 × 10^12 during settling and Lactiplantibacillus plantarum do most of the fermenting.
| Main step | 21 hReported[kobawila2003] | Soak the maize in water |
|---|---|---|
| Temperature | 23 °CMeasured[kobawila2003] | Soak the maize in water |
| Acidity | pH 6.4 → 3.5Measured[kobawila2003] | Let the starch milk settle and sour |
Poto poto is close to Nigerian ogi, a steeped, wet-milled and settled maize paste. Unlike Beninese mawè it is fermented as a wet starch milk, not a kneaded dough, and most of the bran, with much of the protein, is washed away.
Cook poto poto thoroughly before giving it to children. A DNA study detected E. coli in poto poto. Of 26 Bacillus cereus isolates from poto poto and dégué, a millet food, together, two made enterotoxin and none had the emetic toxin gene. Enterobacteriaceae fell as the pH dropped to 3.5 during settling. Other fermented maize foods, some of them acidic, have caused fatal bongkrekic acid poisoning [han2023, anwar2017]. We found no report of it from poto poto, but this bacterial toxin is heat-stable, so cooking does not make a contaminated batch safe, and the food can look, smell and taste normal.
Hazards the sources name: Escherichia coli (detected by DNA); Bacillus cereus; of 26 isolates from poto poto and dégué (a millet food) together, some carried enterotoxin genes, two produced enterotoxin and none had the emetic toxin gene; Enterobacteriaceae, which fall as the pH drops during settling.
Every number is labelled with how it is known. How this atlas is made
In the Congo poto poto is widely used for complementary feeding; one survey cited by Kobawila found it used by 47% of the rural and 78% of the Brazzaville population.
