FermenteaWhere food goes to change

Equipment

626 sourced equipment pages: vessels, tools, appliances and built structures.

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A long flat curd knife scores set curd in a dark open crock; a separate perforated stainless-steel skimmer ladle rests beside it.
Equipment

Curd knife and slotted ladle

A curd knife cuts set milk into recipe-sized pieces; a perforated ladle lifts and moves curd while whey drains. The hand tools work at different moments in an open cheesemaking vessel.

Curd-cutting and ladling tools
East Africa
A blue metal palm-kernel expeller with a feed hopper and horizontal press body, illustrated on a warm ivory background.
Equipment

Expeller press

A continuous screw press compresses prepared palm-kernel meal in a perforated cage, draining oil while cake exits separately. FAO documents several preparation routes and machine examples from Benin and Cameroon.

Presses and weights
Benin
Editorial illustration of a leaf-lined woven basket holding cooked dehulled African locust bean cotyledons, with a folded jute cloth beside it.
Equipment

Leaf-lined basket for alkaline seed condiments

A shallow woven basket or tray can hold cooked, dehulled seeds while they ferment into alkaline condiments. Beninese and Nigerian sources document different basket, tray and cover arrangements rather than one regional standard.

Baskets, trays and beds
Benin