What You Need to Know
Caramelization of reducing sugars and Maillard browning of amino acids occur at surface temperatures of 250–300 °C, while internal heat gelatinizes starches (~60–70 °C) and denatures proteins, resulting in a sweet, tender, and smoky product. The process balances rapid surface browning with gentle internal heating to avoid charring or raw starch, reflecting a deep culinary tradition in West Africa.
The Science
Primary Reaction
Caramelization and Maillard browning of reducing sugars and amino acids