Description

Gowé is a traditional fermented maize beverage consumed in southern Benin, often prepared and sold as a street food.

Fermentation process

  • Maize soaked, wet-milled, and partially cooked
  • Dough allowed to ferment spontaneously
  • Fermented mass diluted into a beverage before consumption

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Pediococcus spp.
  • Yeasts: Saccharomyces spp.

Functional relevance

  • Acidification improves microbial safety
  • Source of fermentative metabolites
  • Widely consumed as an energy drink

References

(To be added)