Gurguri

Gurguri is a fermented milk product consumed in parts of North Africa, particularly in regions of Chad and Sudan. It is traditionally made from cow's milk, although goat's milk may also be used. The fermentation process typically occurs in a gourd or other container, allowing naturally occurring bacteria to sour the milk over a period of days or weeks.

The consistency of Gurguri can vary depending on the length of fermentation, ranging from a thick, yogurt-like texture to a more liquid, sour milk drink. It is often consumed as a staple food, providing a source of protein and probiotics. Its sour taste is considered refreshing, particularly in hot climates.

The preparation methods for Gurguri are passed down through generations, and slight variations exist depending on local customs and the availability of ingredients. It plays a significant role in the diet and culture of the communities that consume it.