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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Miyan Taushe (Nigeria) (Hausa cuisine): Umami base for pumpkin seed soup
Toh (Burkina Faso) (Mossi people): Fermented condiment for millet porridge
Dakunu (Ghana) (Dagomba tradition): Flavor enhancer in smoked fish stews
Primary Reaction
Proteolysis
You're reading one of techniques available free. Full library with Gastronome.
Key Variables
You're reading one of techniques available free. Full library with Gastronome.
Insufficient proteolysis
Cause: Inadequate temperature, pH, or time
Fix: Adjust temperature, pH, or time to optimize proteolysis
Over-fermentation
Cause: Excessive time or temperature
Fix: Monitor fermentation time and temperature to prevent over-fermentation