Description
A traditional Sub‑Saharan dry‑cured goat meat snack preserved by salt, low‑temperature drying, and spice‑driven fermentation.
Technical
Salt creates an osmotic gradient that draws water out of muscle fibers, lowering water activity and inhibiting microbial growth. Lactic acid bacteria metabolize sugars, producing lactic acid that drops pH from ~6.5 to ~5.5, further stabilizing the product. Antioxidant compounds from paprika, black pepper, and coriander scavenge free radicals, limiting lipid oxidation during the 3–7 day dehydration period.
Science
Primary Reaction
osmotic dehydration coupled with fermentation‑driven acidification
Sensory Profile
Aroma ()
smokyspicyearthymeatyfermentedumami-richvinegar-tinged
Origin & History
Civilization