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
A West African fermented porridge made from soaked millet grains that develop a sour, nutty flavor through lactic acid bacteria and yeast activity.
Origin: West African peoples (Traditional/Contemporary) — West Africa
See full technique reference →During fermentation, starches in millet are hydrolyzed by amylases into sugars, which are then converted by lactic acid bacteria into lactic acid and by yeasts into ethanol and CO₂. The acidification lowers pH, inhibiting spoilage microbes and improving digestibility, while volatile compounds contribute to aroma and flavor.
Primary Reaction
Starch → sugars → lactic acid + ethanol + CO₂
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.