FermenteaWhere food goes to change
Recipes by the places recorded in their sources.
Nzoia River reed salt is a Bukusu seasoning made by leaching and evaporating the ash of mature muchua reeds. Its sources document a local method, but provide neither a measured formula nor verified mineral composition.
Fauzia’s Mombasa mkate wa sinia blends soaked rice with coconut milk, sugar, cardamom and yeast, then sets it covered on the hob and browns the top under a grill.
A Kenyan mandazi made with self-raising flour, lemon and optional cardamom, cut into triangles and deep-fried. This baking-powder-raised version is distinct from yeast-raised coastal mahamri.
Six Kenyan layered wheat flatbreads, pleated with ghee, coiled and cooked on a griddle.
An opaque Kenyan maize beer: fermented maize paste is roasted into tsimbale, then mixed with finger-millet malt called kimera at ten to one and fermented a second time.
A thin, sour porridge of western Kenya made by fermenting unroasted finger-millet flour in water for a day or two, then diluting it and cooking it through.
Suusac is a traditional fermented camel-milk drink of Somali pastoral communities in Kenya and Somalia, soured spontaneously in smoke-treated vessels into a thin, acid, smoky milk.