bibébe

Bibébe is a cheese originating from the Séliban region in Burkina Faso of West Africa. It is a dried, aged cheese made from cow's milk. Bibébe is produced by local nomadic herders who dry and age the milk in a natural process, resulting in a strong, yellowish cheese with a distinctive flavor.

The production of bibébe is typically a small-scale, community-based activity, where herders collect and store milk in rawhide containers made from goat or sheepkins. The milk is then induced to separate by acidifying it with a small amount of vinegar or lime, which causes the milk to curdle. The curdled milk is then molded and pressed into small, round balls, approximately 10-15 cm in diameter. These cheese balls are dried in the shade, often for several weeks, until they reach a soft, flexible consistency.

Bibébe is often stored and transported in raw cowhide bags, which protect the cheese and add to its unique flavor. The cheese is typically consumed raw and is an essential part of the local dietary staple in Burkina Faso. Bibébe has been described as having a rich, slightly bitter, and pungent flavor due to the natural aging process, which develops the unique and intense flavor characteristic of the cheese.

In traditional Burkinabé cuisine, bibébe is often consumed during special occasions such as weddings, funerals, and during the fasting period of Ramadan. It is valued not just for its nutritional content but also for its cultural and social significance within the community. Research on the nutritional properties of bibébe suggests that it is a rich source of protein and essential minerals, making it a valuable contribution to the diet of the people of Burkina Faso.