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Fermentation Atlas

Uganda

11 ferments from Uganda, with how each is made.

11 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Banana beer (urwagwa, mubisi, mbege)Alcoholic drinks2–6 days25 °C4–4.7
BongoFermented milk24 h25–28 °C4.1
Dagaa (Uganda)Fish and seafood3–5 days
East and Southern African malt-assisted sour drinks (bushera, munkoyo, chibwantu, oshikundu)Soft drinks12 h – 2 days3–4.5
Ekitiribita (unmalted obushera)Soft drinks4 days6 → 4.42
Enturire (Kiga sorghum-honey beer)Alcoholic drinks2–4 days4.5
KwerionikFermented milk3 days – 5.9 months4 → 3.49
Malwa (Ugandan finger-millet beer)Alcoholic drinks7–14 days4.3 → 3.65
MashitaFermented milkat least 7 days
Obushera (obutoko type)Soft drinks3 days25 °C4.6–6 → 3.5
Obuteire (millet-malt obushera)Soft drinks24 h – 2 days4.6–6 → 3.5

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