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Fermentation Atlas

DR Congo

11 ferments from DR Congo, 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
Chikwangue / kwanga / bâton de maniocRoots and tubers2–8 days28–32 °C7 → 4.5
Dry sack retting of cassava (rouissage à sec)Roots and tubers3–4 days
East and Southern African malt-assisted sour drinks (bushera, munkoyo, chibwantu, oshikundu)Soft drinks12 h – 2 days3–4.5
Mbala-mpinda (groundnut chikwangue)Roots and tubers2–8 days7 → 4.5
Ntoba mbodi (fermented cassava leaves)Vegetables2–4 days26 °C → 31 °C6.5 → 8.5
Poto potoCereals and bread21 h23 °C6.4 → 3.5
Urwagwa (Rwandan banana beer)Alcoholic drinks6 days4.7
Ombolo wa koba (ash-treated cassava-leaf dish)Vegetables3–4 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