Kossam
The soured milk of Fulani herders
Aussi écrit : lait caillé, kosam, kindirmou, pendidam
What is it?
Zebu cow's milk left to ferment naturally for twelve to twenty-four hours in a calabash, with a little of the previous day's soured milk as a starter. In Fulfulde, soured milk is called "milk that has slept". Kindirmou, heated and concentrated before fermenting, is distinguished from pendidam, made with skimmed milk.
Where does it come from?
Associated people(s) : Fulani (Fulbe) and Mbororo herders
In Fulfulde, kosam means "milk" in general; in Cameroon the word commonly refers to soured milk. Its spread beyond the far north is not documented by the sources consulted.
Main ingredients
- Cow's milk
- A little of the previous day's soured milk (starter)
How to enjoy it
Drunk cold, often sweetened. It is also used to make cereal porridges, especially for children.
Origin and tradition
A central product of Fulani pastoral culture, it carries strong symbolic and social value. Selling it is an important source of income for rural women. Among the Mbororo, milk is consumed throughout the day.