Description
African kenkey is a fermented corn dough from West Africa
Technical
The fermentation process involves lactic acid bacteria such as Lactobacillus plantarum and Leuconostoc mesenteroides, breaking down starches in corn into lactic acid, resulting in a sour taste and a dense texture. The natural starter culture is responsible for the fermentation, which occurs at temperatures between 28-30°C (82-86°F) over 12-24 hours.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourTangyEarthy
Wine Analogy
Similar to natural wine fermentation with wild yeasts
Coffee Analogy
Resembles wet-processed coffee fermentation notes
Perfume Analogy
Earthy base notes like vetiver with sour top notes