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Fermentation Atlas

Sudan

22 ferments from Sudan, with how each is made.

22 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Aceda / aseeda (Sudanese stiff fermented sorghum porridge)Cereals and bread10 min
African opaque sorghum beers (catalogue)Alcoholic drinks2–3 days25–30 °C3.3–4
Bikalga and other roselle-seed condimentsOther
FessikhFish and seafood7 days – 12 months18–20 °C25 %6.1–8.1
GarissFermented milkat least 5 h4.4
Gibna bayda (Sudanese white cheese)Cheese6 h6–15 %3.5–4.2
Gibna mudaffara (braided cheese)Cheese12 h4 °C3 %
Hulu-mur and abrehSoft drinks4–6 days
Hussuwa and abreh (Sudan)Cereals and bread4–5 daysup to 4
Kawal (fermented sicklepod leaves)Vegetables14–28 days5.9–7.2
KisraCereals and bread12–24 h30 °C6 → 3.95
Merisa (Sudanese sorghum beer)Alcoholic drinks36 h4
Nasha (Sudanese fermented sorghum infant porridge)Cereals and bread
Rob / roubFermented milk24 h4.2–4.5
SmenFermented milkat least 30 days13–15 °C5–8 %4.5 → 4
Terkeen (mindeshi)Fish and seafood9–15 days17 %
ZabadiFermented milk2–3 h42–45 °C
KejeickFish and seafood3–7 days
MirissMeat
MusranMeat
Shermout (boundary: drying)Meat
Sigda (fermented sesame oil-cake, Sudan)Other3 days4

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