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Other from Sudan
Sigda is a traditional Sudanese food made by fermenting the cake left after pressing sesame oil. Lactic acid bacteria, mainly a Streptococcus, sour the cake to pH 4.0 within three days, and the product is then dried.
A short entry: the sources we found record only what is said here about Sigda itself. Its own sources do not record how it is made, so the steps and scenes below are those of Kawal (fermented sicklepod leaves), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Sigda.
| Sesame oilseed cake | The cake left after oil is pressed from sesame (Sesamum indicum)[Elfaki1991] |
Total time across the steps of Kawal (fermented sicklepod leaves): 17 days – 33 days
What changes: Starting material: fresh sicklepod leaves, sorted by hand
The leaves are picked when the plant is fully grown in the rainy season, and petals, other leaves and insect-damaged leaves are picked out. The leaves are not washed.
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
Sigda is a traditional Sudanese food made by fermenting the cake left after pressing sesame oil. Lactic acid bacteria, mainly a Streptococcus, sour the cake to pH 4.0 within three days, and the product is then dried. Made in 2 steps over 3 days. The longest step, ferment the sesame cake, takes 3 days (Elfaki A.E 1991). Streptococcus sp. and Yeasts Candida sp. and Saccharomyces sp. do most of the fermenting.
| Main step | 3 daysMeasured[Elfaki1991] | Ferment the sesame cake |
|---|---|---|
| Acidity | pH 4Measured[Elfaki1991] | Ferment the sesame cake |
Sigda is an acid, lactic seed ferment. Elfaki and colleagues found it quite unlike the traditional West African oilseed ferments and unlike kawal, the Sudanese ferment of Cassia leaves, in both its microbes and its products.
The mixture fell to pH 4.0 after 3 days in the study [Elfaki1991].
Every number is labelled with how it is known. How this atlas is made
