FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fruit27Fruit preserves13Acid and oil pickles3Adjacent and excluded2Condiments and enzymatic seasonings2Fermented fruit and fruit-derived foods2Grain and starch ferments2Garum and fish sauces1Tea cocoa and coffee ferments1Vegetable lactic1
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Recipes

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Illustrative baked Samoan masi ʻulu, a bread-like loaf formed from fermented breadfruit paste and wrapped in leaves; exact appearance is not established by the source.

Masi ‘ulu (Samoan fermented breadfruit)

Masi ʻulu is a Samoan breadfruit paste fermented in a leaf-lined pit, kneaded, formed into loaves, wrapped in leaves and baked. A secondary FAO account describes the method; no household batch is established.

Western Samoa
Fruit
Illustrative baked Samoan masi faʻi, a bread-like loaf formed from fermented unripe banana paste and wrapped in leaves; exact appearance is not established by the source.

Masi fa‘i (Samoan fermented banana paste)

Masi fa‘i is a Western Samoan paste made by fermenting unripe banana in leaf-lined pits, later formed into loaves and baked. A secondary FAO account describes the method; no modern household batch is established.

Western Samoa
Fruit