Steps
- 1.
Banku (Ghana): Provides leavening and characteristic sour flavor
- 2.
Ogi/Akamu (Nigeria): Accelerates fermentation of corn/millet porridge
- 3.
Tchakpalo (Togo): Base for traditional millet bread
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Banku (Ghana): Provides leavening and characteristic sour flavor
Ogi/Akamu (Nigeria): Accelerates fermentation of corn/millet porridge
Tchakpalo (Togo): Base for traditional millet bread
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.