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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
25°C
20°C - 30°C
Time
6 days
5 days - 7 days
Equipment
Liboke de Poisson (DR Congo): Provides the sour base for fish steamed in banana leaves
Saka-Saka (Congo-Brazzaville): Forms the fermented leaf component of this cassava leaf stew
Mbika (Angola): Used as flavoring agent in this peanut-based sauce
Primary Reaction
Lactic acid fermentation
Gastronome opens the rest
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Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.