Steps
- 1.
Tô (Burkina Faso): Preserves sorghum for staple porridge
- 2.
Ogi (Nigeria): Fermentation starter for millet pudding
- 3.
Injera (Ethiopia): Extends teff flour shelf life
The Science
Primary Reaction
Maillard Reaction
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Origin: Dogon people (Ancient) — West Africa
See full technique reference →Tô (Burkina Faso): Preserves sorghum for staple porridge
Ogi (Nigeria): Fermentation starter for millet pudding
Injera (Ethiopia): Extends teff flour shelf life
Primary Reaction
Maillard Reaction
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.