Description

Wômi is a fermented maize dough used as a base ingredient for various cooked foods in Benin.

Fermentation process

  • Maize grains soaked and wet-milled
  • Dough fermented naturally for 1–3 days
  • Fermented dough cooked or further processed

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Pediococcus spp.

Functional relevance

  • Acidification improves safety
  • Versatile intermediate food product

References

(To be added)