Description

Mawe is a traditional West African fermented maize dough used as an intermediate product for the preparation of various cooked foods.

Fermentation process

  • Maize grains soaked and wet-milled
  • Dough allowed to ferment naturally for 1–3 days
  • Fermented dough cooked or further processed into foods

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Pediococcus spp.

Functional relevance

  • Acidification improves safety and shelf-life
  • Acts as a versatile base for multiple foods

References

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