FermenteaWhere food goes to change
626 sourced equipment pages: vessels, tools, appliances and built structures.
The FAO-Thiaroye Processing Technique separates fish cooking from smoke flavouring. A heat-retaining cooking unit, fat collector, filtered smoke generator and smoking chamber reduce direct smoke and fat contact; installations vary by place.
A closed Banda is a fixed fish-smoking oven with enclosing mud-block or compacted-clay walls around a rectangular fire and a grill or wire-mesh platform. Its regional forms are not one standardized plan.
A concrete fermentation tank installed below ground at a Senegalese fish-processing site was documented as an adaptation that emulated the older practice of burying fish during fermentation.
A lahal is a wooden bowl used in household lait caillé preparation in northern Senegal. Repeated use leaves a surface biofilm that the documented household process uses as part of its fermentation ecology.
Containers for salt-curing fish and meat range from broad-mouthed stoneware crocks to tubs, cut-down barrels and chests. Their material, depth, cover and ability to retain or drain liquid shape how the food sits in salt or brine.