FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
Maari is a Burkinabè baobab-seed condiment documented in producer studies. This is a non-instructional account, not a home recipe: sources vary, omit key process details and establish no validated safety control.
A strong Assamese condiment of mustard seed mixed with khar, an alkaline banana-ash filtrate, wrapped in leaves and fermented in bamboo over a fire or in a kitchen pot.
A Burkina Faso alkaline fermentation of African locust bean seeds (Parkia biglobosa), used to season sauces and cooked grain dishes. Local process details vary, and the sources do not give a measured household batch.
A traditional Beninese inoculum made from fermented roselle, cotton or baobab seeds, rich in bacterial spores, added to cooked African locust beans to speed up fermentation and soften them into sonru.
