What You Need to Know
Bacillus subtilis dominates the fermentation, producing glutamic acid through proteolysis of legume proteins. Secondary fermentation by Staphylococcus and Micrococcus species generates additional flavor precursors.
Essential for authentic depth in egusi soup, okra stew, and other West African dishes where it replaces or supplements meat stock.
Key Parameters
Temperature
32°C
25°C - 38°C
Time
72h
48h - 120h
Equipment
Earthenware potsBanana leaves (traditional cover)Wooden paddles
Steps
- 1.
Dawadawa-infused palm nut soup (Ghana): Umami backbone
- 2.
Iru in ogiri-egusi (Nigeria): Flavor complexity enhancer
The Science
Primary Reaction
Alkaline fermentation of oligosaccharides