Key Parameters
Temperature
25°C
20°C - 30°C
Time
48 hours
24 hours - 72 hours
Equipment
Fermentation vesselCheeseclothWeightBucket
Steps
- 1.
Tô sauce (Burkina Faso) (Mossi people): Provides umami backbone for sorghum-based porridge sauce
- 2.
Kedjenou (Ivory Coast) (Baoulé cuisine): Enhances slow-cooked chicken stew with fermented depth
- 3.
Maafe (Senegal) (Wolof tradition): Replaces fish sauce in peanut-based stews for vegetarian versions