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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
20°C
15°C - 25°C
Time
10 days
7 days - 14 days
Equipment
Ghanaian 'Asaana' porridge (Ghana): Fermenting agent for maize-sorghum blend
Beninese 'Sodabi' infusion (Benin): Base for palm wine distillation
Nigerian 'Kunu' beverage (Nigeria): Starter culture for millet drink
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