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Alcoholic drinks from south-west Nigeria
Sekete is a dark-brown beer of south-western Nigeria made from malted maize. The grain is soaked, sprouted under moist banana leaves, ground and left to ferment in covered clay pots for a few days, and the wort is then strained, boiled and cooled.
A short entry: the sources we found record only what is said here about Sekete itself.
| Maize grain | Soaked and malted before grinding[FERMDB][FAO138] |
| Water | [FERMDB] |
| Starter | spontaneous |
Total time across the recorded steps: 10 days – 12 days
What changes: Maize soaks in water and swells
Output: steeped grain.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sekete is a dark-brown beer of south-western Nigeria made from malted maize. The grain is soaked, sprouted under moist banana leaves, ground and left to ferment in covered clay pots for a few days, and the wort is then strained, boiled and cooled. Made in 4 steps over 10 days – 12 days. The longest step, malt in baskets with moist banana leaves, takes 6–7 days (FermDB (Bokulich Lab 1989).
| Main step | 6–7 daysReported[FERMDB] | Malt in baskets with moist banana leaves |
|---|
Sekete is made from maize malt, where most West African opaque beers use sorghum or millet malt. It ferments before it is boiled, so the boil ends the fermentation rather than starting it.
Every number is labelled with how it is known. How this atlas is made
FAO's 1999 survey of fermented cereals lists seketeh as a maize beer of southern Nigeria.
