Keribo stands as a testament to the rich
cultural heritage of fermented foods in Ethiopia, showcasing unique flavors and
traditional techniques that have been passed down through generations.
Preparation of
Keribo:
Keribo is an indigenous fermented beverage
from Ethiopia, particularly popular in the South Ethiopia region. The
traditional preparation of Keribo involves the following steps:
Ingredients: Keribo is mainly produced from
barley and sugar. The dehusked barley is soaked in water overnight, then
toasted, milled, and mixed with water and dried gesho leaves. This mixture is
fermented in a clay container for two to three months.
Fermentation
Process: The fermentation of Keribo is initiated by
the chance inoculation of microbes from the environment. The fermentation
period for traditional Keribo is about 8 hours, during which the mixture
undergoes natural fermentation with the assistance of yeast and LAB (Lactic
Acid Bacteria).
Microorganisms
Involved: The dominant LAB (Lactic Acid Bacteria)
responsible for Keribo fermentation include Lactobacillus mesenteroids,
Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus
delbrueckii. Yeasts like Saccharomyces cerevisiae, Rhodotorula glutinis,
Yarrowia lipolytica, and Saccharomyces rouxii are also involved in the
fermentation process.
Shelf Life: Keribo has a short shelf life and tends to turn unacceptable
shortly after fermentation. To refresh an over-fermented Keribo, sugar is often
added to the product. The fermentation temperature and anaerobic conditions
play a crucial role in the success of Keribo fermentation.
