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Fermentation Atlas

Cameroon

12 ferments from Cameroon, with how each is made.

12 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
African oil-palm, raffia, coconut and date-palm wines (regional names)Alcoholic drinks35 days3.5–4
African opaque sorghum beers (catalogue)Alcoholic drinks2–3 days25–30 °C3.3–4
Amgba and bili bili (Cameroon, Chad)Alcoholic drinks4 days
Bikalga and other roselle-seed condimentsOther
Bobolo (Cameroonian cassava stick)Roots and tubers3–5 days5.6
Fermented sugarcane-juice wines (malamba, betsa, guarapo)Alcoholic drinks2–28 days20 °C
Gari (garri)Roots and tubers3 days25–35 °C5
KilishiMeat7 h29–31 °C
Kumkum (Cameroonian fermented cassava flour)Roots and tubers3–4 days5
Mbuja (fermented Hibiscus seed, Cameroon)Other7 days
Mintoumba (Cameroonian fermented cassava and palm-oil cake)Roots and tubers3–4 days4.9
Pendidam and kindirmou (Cameroon)Fermented milk24 h – 3 days28–35 °C3.4–3.7

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