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Fermentation Atlas

Kenya

16 ferments from Kenya, with how each is made.

16 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
African honey drinks (bessoudioury, iQhilika and others)Alcoholic drinks2 days30 °C3.6–3.8
Amabere amaruranuFermented milk4 days10–32 °C5.8 → 3.64
Banana beer (urwagwa, mubisi, mbege)Alcoholic drinks2–6 days25 °C4–4.7
Black and oolong tea "fermentation" (enzymatic oxidation)Tea leaf8–12 h
Busaa (Kenyan maize–millet opaque beer)Alcoholic drinks2–4 days25 °C4.9 → 3.55
Chang'aa (Kenyan distilled grain and sugar spirit)Alcoholic drinks7 days25–30 °C3.3–4.2
Kule naotoFermented milkat least 5 daysup to 4.5
Mala (Kenyan cultured milk)Fermented milk15–20 h15–30 °C
Muratina (Kikuyu sausage-tree beer)Alcoholic drinks3–5 days30 °C4.1
MursikFermented milkat least 3 days3.5
Samli (Tanzanian ghee from sour-milk butter)Fermented milk
SuusacFermented milkup to 3 days26–29 °C3.6–4.9
Uji (sour porridge)Cereals and bread24 h – 2 days25–35 °C
Iria ri matii (Meru charcoal-gourd sour milk)Fermented milk
Pokot ash yogurtFermented milkat least 3 days
Turkana gourd sour milk (FAO "akile nukadwarak")Fermented milk24 h – 2 days22 °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