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Fermentation Atlas

Nigeria

40 ferments from Nigeria, with how each is made.

40 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Abacha (African salad base)Roots and tubers3 days
Ablo (steamed fermented maize or rice bread)Cereals and bread4–7 h4.3–4.5
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
Agadagidi (Nigerian plantain wine)Alcoholic drinks3 days5.3–5.4
BankuCereals and bread2–5 days
Bikalga and other roselle-seed condimentsOther
Dawadawa (African locust bean, Ghana and northern Nigeria)Soy and legumes4 days25 °C → 45 °C7 → 8.1
Dawadawa / Iru / SoumbalaSoy and legumes24 h – 3 days25 °C → 45 °C7 → 8.1
Dawadawan botsoSauces and condiments2–3 days7.6
Elubo / elubo-isu (fermented yam flour for amala)Roots and tubers24 h
Fufu (cassava, submerged fermentation) / akpuRoots and tubers3–5 days28–32 °C5.9 → 4.31
Fura (spiced millet dumpling)Cereals and bread12–18 h5.6–6.4 → 3.7
Gari (garri)Roots and tubers3 days25–35 °C5
Iru pete (mashed iru)Soy and legumes24 h – 3 days30 °C
Iru woro (whole-bean iru, Yoruba)Soy and legumes24 h – 3 days30 °C
Iru woro and iru pete (Yoruba locust-bean condiment forms)Soy and legumes2 daysat least 40 °C
KilishiMeat7 h29–31 °C
Kunu-zakiSoft drinks8 h – 2 days3–5.5
LafunRoots and tubers2–5 days28–30 °C7.7–7.7 → 4.43
Masa / waina (Nigerian fermented rice, millet, sorghum or maize cakes)Cereals and bread24 h26–30 °C6 → 3.95
Nunu (West African soured milk)Fermented milk24 h – 2 days6.5 → 3.72
Ogi (akamu, eko, agidi)Cereals and bread24 h – 3 days25–29 °C5.8 → 3.74
OgiriSoy and legumes5 days36–40 °C7.5–7.8
Ogiri (egusi melon seed)Other5 days36–40 °C7.5–7.8
Ogiri-igbo / ogiri-isi (fermented castor seed, Nigeria)Other4–6 days30 °Cat least 8.1
Ogogoro / akpeteshie (West African distilled palm wine)Alcoholic drinks7 days7–7.4 → 5
Okpehe / okpeye (fermented Prosopis africana seed, Nigeria)Other6–8 days39.4 °C
Otiru (fermented African yam bean condiment, Nigeria)Sauces and condiments5 days28–32 °C6.8–8.8
Owoh (fermented cottonseed)Other5 days37 °C5.1–7.3
Pineapple wine (Maui Blanc and Asian pineapple wines)Alcoholic drinks6–8 days22 °C3.9 → 3.8
Pito and burukutu (Nigeria, Ghana)Alcoholic drinks4–5 days5.6 → 3.72
Sorghum and millet malt as a beer "starter" (Africa)Starters and koji3–5 days6.4 → 3.7
Soy-dawadawa (boiled and roasted types, Ghana)Soy and legumes3 days6.6 → 8.3
Ugba / ukpaka (fermented African oil bean)Soy and legumes2–10 days30 °C1–2 %6.5–6.8 → 7.1
Wagashi (Peulh / Fulani cheese)Cheese26–35 min90–92 °C
Wara (Nigerian soft cheese)Cheese45 min6.5
Oso (fermented Cathormion altissimum seed, Nigeria)Other
Pupuru (smoked fermented cassava balls)Roots and tubers4–6 days
Sekete (Nigerian maize beer)Alcoholic drinks6–7 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