Woman working with fermentation of beer in Burkina Faso. (Source: the University of Copenhagen)
Fermentation
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Fermentation is the metabolic process which consumes sugar without oxygen. The process also increases probiotics in the food being fermented. Probiotics are microbes that are beneficiary to the human gut or gastrointestinal system.
Some of our sought-after foods that are fermented are South Africa’s amasi – sour milk, amahewu – a non-alcoholic maize beverage.
Others include chibuku – a Zimbabwean sorghum beer and Hausa Koko – porridge made from fermented millet or cornmeal that is consumed in West Africa.
