There are many traditional fermented cereal foods and beverages, especially in Africa. Hetero- and homofermentative lactic acid bacteria (LAB) are responsible for the fermentation, the former producing important flavor compounds. Fermentation reduces starch viscosity and improves protein quality and mineral bioavailability. The low pH inhibits the growth of bacterial pathogens and slows down product spoilage. Some LAB involved are probiotics. There are several basic types of traditional fermented products: flours, pancakes, cakes, dumplings, porridges, and beverages. Their small-scale commercial production is expanding and there are new developments. The potential for novel health-promoting and convenient fermented cereal products is considerable.