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Cochette
Rice Beer Alcoholic

Cochette

The Rice Beer of the North

In the Sahelian regions where sorghum may be scarce, brewers substitute it with rice to produce Cochette. It follows the same complex indigenous malting and brewing processes as Bil-bil but results in a beverage with its own distinct character and demographic following.

ABV (Alcohol by Volume) 3-5%
Low to moderate alcohol content

Ingredients

Malted rice is the primary cereal base. Like Bil-bil, it may incorporate botanical bittering agents like neem leaves or Cissus quadrangularis fragments depending on the brewer's preference.

Production Method

The production process mirrors that of Bil-bil (malting, milling, boiling 'la claire', and fermentation) but uses rice as the starch source. The fermentation length is meticulously monitored by the female brewer to achieve the desired balance of sweetness and acidity.

Taste Profile

Lighter in body and color than sorghum-based Bil-bil. It possesses a subtler flavor profile with a clean, slightly floral finish characteristic of fermented rice.

Regional Variant

Adaptation and Ingenuity

Cochette represents the agricultural adaptability of Northern Cameroonian brewers. By utilizing rice when sorghum is unavailable, they ensure the continuity of the saré à bilbil (cabaret) culture regardless of seasonal cereal fluctuations.

It is particularly favored by patrons who prefer a slightly milder, less intensely bitter beverage than traditional djigari-based sorghum beer.

Regions

Where to Find Cochette

Discover the regions where this traditional beverage is most celebrated.

Far North Region (Maroua)

Produced in urban and rural cabarets alongside or as a substitute for sorghum beer.

North Region

Consumed across Sahelian communities as a popular traditional fermented beverage.

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Sources & References

  1. 1 Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette”
  2. 2 Exploring the historical time-space of beer - Beer Studies
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