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Fermentation Atlas

Burundi

11 ferments from Burundi, with how each is made.

11 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Amacunda (sour buttermilk)Fermented milk2–3 days4.5
Amavuta (Kivu scented milk-fat cream)Fermented milk3 days
Banana beer (urwagwa, mubisi, mbege)Alcoholic drinks2–6 days25 °C4–4.7
Cingwada and kivunde (East and Central African fermented cassava)Roots and tubers4–5 days30 °C
NdagalaFish and seafood2–5 days0 %
Amateregua (Burundian sour buttermilk)Fermented milk
Imikembe (boiled, water-fermented cassava, Burundi)Roots and tubers7 days
Impeke (Burundian sorghum beer)Alcoholic drinks
Inyange (heap-fermented, mouldy cassava flour, Burundi)Roots and tubers5 days
Ubuswage (fermented cassava paste, southern Burundi)Roots and tubers14 days
Urwarwa and isongo (Burundian banana beers)Alcoholic drinks2–4 days

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