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Fermentation Atlas

Togo

10 ferments from Togo, with how each is made.

10 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Ablo (steamed fermented maize or rice bread)Cereals and bread4–7 h4.3–4.5
African opaque sorghum beers (catalogue)Alcoholic drinks2–3 days25–30 °C3.3–4
AgbelimaRoots and tubers2–7 days3.9
Aklui (granulated fermented maize porridge)Cereals and bread24 h – 3 days28–32 °Cup to 5
BankuCereals and bread2–5 days
Elubo / elubo-isu (fermented yam flour for amala)Roots and tubers24 h
MawèCereals and bread24 h – 3 days28–32 °C3.8–4.2
Tchoukoutou and chakpalo (Benin and Togo sorghum beer)Alcoholic drinks3–3.5 days3.2
Wagashi (Peulh / Fulani cheese)Cheese26–35 min90–92 °C
Kokonte (dried cassava)Roots and tubers

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