Techniques
Sahelian Millet Sour Porridge
FERMENTATION
Sudanese Kisra
FERMENTATION
A fermented sorghum flatbread from Sudan.
Baobab Leaf Aging
FERMENTATION
Baobab Leaf Sun-Drying (Sahel Region)
PRESERVATION
Baobab Seed Roasting
PRESERVATION
Acacia Pod Ash Leavening (Sahel Region)
CHEMICAL
Baobab Leaf Curing (Sahel Region)
PRESERVATION
Zogale (Moringa Powder Sun-Drying)
PRESERVATION
Fulani Sour Milk Reduction
CONCENTRATION
Suya Spice Rubbing
PRESERVATION
Peanut-based spice rub creates a crust that undergoes Maillard reactions during grilling.
Sahelian millet dough‑ball steaming (tô)
THERMAL
Sahelian millet dough‑ball steaming (tô) is a thermal process that uses spontaneous lactic‑acid fermentation and precise steaming to produce firm yet tender millet balls.
Baobab Pulp Fermentation (Sahel Region)
FERMENTATION