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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Stewing in unglazed earthenware at 90‑95 °C gently breaks down collagen and gelatinizes starches, producing tender meat and a naturally thickened broth.
Origin: African communities (Traditional/Ancient) — Sub‑Saharan Africa
See full technique reference →The low thermal conductivity of clay allows a slow temperature ramp (~1 °C min⁻¹), which prevents rapid protein contraction and promotes uniform collagen denaturation into gelatin. Simultaneously, the porous matrix retains moisture (~95 % humidity) and releases steam, reducing evaporation and maintaining a humid environment that facilitates starch gelatinization in root vegetables.
Primary Reaction
Collagen gelatinization and starch gelatinization
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