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Fermentation Atlas

Burkina Faso

11 ferments from Burkina Faso, with how each is made.

11 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
African opaque sorghum beers (catalogue)Alcoholic drinks2–3 days25–30 °C3.3–4
Ben-saalga (and ben-kida)Cereals and bread7 h4
Bikalga and other roselle-seed condimentsOther
Dawadawa / Iru / SoumbalaSoy and legumes24 h – 3 days25 °C → 45 °C7 → 8.1
Dolo (Burkina Faso sorghum beer)Alcoholic drinks12–24 h4–5
Fura (spiced millet dumpling)Cereals and bread12–18 h5.6–6.4 → 3.7
Maari (fermented baobab seed, Burkina Faso)Other2–5 days
Nunu (West African soured milk)Fermented milk24 h – 2 days6.5 → 3.72
Pito and burukutu (Nigeria, Ghana)Alcoholic drinks4–5 days5.6 → 3.72
Soumbala / soumbara (néré seed condiment, Burkina Faso, Mali, Côte d'Ivoire)Soy and legumes36 h – 2 days30 °C6.1–6.8
Wagashi (Peulh / Fulani cheese)Cheese26–35 min90–92 °C

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made