Description
Curing with plant-based ingredients in Africa uses natural extracts and acids to inhibit microbes and spoilage.
Technical
Fermented cassava pulp generates lactic acid, lowering pH to 4.0‑4.5 and inhibiting spoilage bacteria. Phenolic compounds from plantain leaves act as antioxidants, reducing lipid oxidation. Acidic baobab powder provides citric and ascorbic acids that lower pH and inhibit enzymatic browning.
Science
Primary Reaction
acidification via lactic acid fermentation and antioxidant activity
Sensory Profile
Aroma ()
earthyherbalfermentedcitrusyvegetalwoodyspicyfloralmineralsmoky