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Cereals and bread from Southern Benin
Yèkè-yèkè is a maize couscous made by rolling mawè, a moist maize dough, into small granules and steaming them. In the traditional form the dough is the fermented mawè of southern Benin; the improved INRAB process soaks the grits only 6 hours so the dough stays white and unfermented, then dries the steamed granules so they keep for at least a year.
| Mawè (moist maize dough)6 kg | Fermented in the traditional dish; unfermented in the INRAB improved process[coraf-yekeyeke][hounhouigan1994] |
| Water, kneaded into the mawè before rolling0.25 L | [coraf-yekeyeke] |
| Starter | spontaneous (fermented mawè) in the traditional dish; none in the INRAB process |
Total time across the recorded steps: 3.3 days
What changes: Maize is cracked into grits and sieved into fine flour, grits and bran
Output: three fractions, fine flour, grits and bran.
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
Yèkè-yèkè is a maize couscous made by rolling mawè, a moist maize dough, into small granules and steaming them. In the traditional form the dough is the fermented mawè of southern Benin; the improved INRAB process soaks the grits only 6 hours so the dough stays white and unfermented, then dries the steamed granules so they keep for at least a year. Made in 7 steps over 3.3 days. The longest step, ferment the mawè (traditional dish only), takes 3 days (Hounhouigan D.J. 1994). Limosilactobacillus fermentum (as Lactobacillus fermentum biotype cellobiosus), the main lactic acid bacterium of mawè and Yeasts, mainly Candida krusei, in mawè do most of the fermenting.
| Main step | 3 daysMeasured[hounhouigan1994] | Ferment the mawè (traditional dish only) |
|---|---|---|
| Temperature | 80 °CReported[coraf-yekeyeke] | Dry and sieve (shelf-stable form) |
| Acidity | pH 6.2 → 3.6Measured[hounhouigan1994] | Ferment the mawè (traditional dish only) |
Yèkè-yèkè is one of many dishes made from mawè; aklui is also granulated, but yèkè-yèkè is the one steamed in a couscoussier. The improved INRAB version deliberately keeps the dough unfermented, so it is a boundary entry; the traditional dish uses the fermented dough.
The granules are steam-cooked, and the shelf-stable form is dried at about 80 °C and packed in polyethylene and cartons.
Every number is labelled with how it is known. How this atlas is made
A 2016 Abomey-Calavi thesis (Ayedoun) calls yèkè-yèkè a traditional product eaten especially at customary ceremonies of the Mina, and says home production fell sharply over the previous thirty years because the work is hard and rice and imported wheat couscous compete with it. The Agricultural and Food Technologies Programme of CRA-Agonkanmey (INRAB) developed the stabilised couscous because the traditional process took too long for consumers to have it when they wanted it.
