Description
A spontaneous lactic‑acid fermentation of milled millet (or sorghum) that yields a mildly sour, thick porridge.
Technical
During fermentation, endogenous lactic acid bacteria such as Lactobacillus plantarum convert starches into lactic acid, while yeasts like Saccharomyces cerevisiae produce ethanol and CO₂. Acetic acid is also generated, lowering the pH to 4–5 and creating a characteristic sourness. The balance of acids, alcohol, and viscosity is tightly controlled by temperature and time.
Science
Primary Reaction
Starch → lactic acid + acetic acid + ethanol + CO₂
Sensory Profile
Aroma ()
sweetsouryeastyearthywarm
Origin & History
Civilization
West African societies (Nigeria, Ghana, Senegal)
Era
Traditional