FermenteaWhere food goes to change
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
Cereal, grain, root and starch fermentations275
Unfermented breads105
Koji, mold starters and mold-ripened ferments3
Not yet classified3
Adjacent and excluded1
Beverages1
Fruit preserves1
Smoked salted and dried foods1
Tea cocoa and coffee ferments1
A modern home adaptation of Ethiopian injera using a 24-hour fermentation window. This method balances traditional souring with accessible ingredients like baking powder or starter cultures to achieve the characteristic porous texture.
A documentary account of puba (carimã), a Brazilian fermented cassava pulp. It records one 1998 study batch and reported uses; it is not a household recipe or a validated cassava-safety method.
South Africa's maize-meal porridge, which the same white meal turns into a soft breakfast pap, a firm sliceable mound or the separate moist granules of phuthu depending only on water and handling.
A fermented pearl-millet gruel documented in Ouagadougou, Burkina Faso. Whole grain is soaked, wet-milled and sieved; the settled paste ferments again before it is cooked with its liquid.
Fermented fuba is an Umbundu maize-flour preparation made by lactic fermentation of dehulled, degermed kernels before milling, sun-drying and sieving.
A northern Italian rice dish cooked by gradual additions of hot stock, then finished off the heat with butter and cheese for a loose, creamy sauce around distinct, tender grains.
Whole maize cooked and steeped overnight in lime water, washed of its skins and excess lime, then ground into the moist dough used for tortillas.
Lafun is a Nigerian fermented cassava flour described in historical accounts. This record documents reported processing stages, not a validated household method or a batch-specific cyanogen and moisture safety endpoint.
Kumkum is a Cameroonian fermented-cassava preparation described as balls dried over a fireplace and stored or milled into flour. Sources also describe a sun-dried market form; they give no Kumkum-specific safety endpoint.
Eba is a West African dish of cooked gari, stirred into hot water until it forms a thick paste. It is a cooking stage with no new fermentation, served with soup.
Ghanaian sour cassava dough fermented with traditional inoculum and drained during fermentation. It is used as a base for cooked foods such as banku and akple; process variants and safety outcomes differ.
A naturally fermented South Indian rice-and-urad batter, ground fine and spread thin on a hot griddle. Fermentation lightens the batter and develops its gentle tang.
Dhokla is a Gujarati savoury steamed cake made from a fermented rice-and-pulse batter, whose lactic bacteria and yeasts give acidity, aroma and a porous crumb before steaming.
Crushed or milled barley cooked in water until the starch softens and the mixture thickens, the plainest way a northern household turned stored grain into a meal, here with apple and hazelnut.
Ogi or akamu is a wet fermented cereal preparation documented in Nigeria and Benin. Grain or maize starch is steeped, milled or sieved, then fermented by process-specific routes; evidence supports no universal method or safety limit.
Ivorian cassava semolina: grated cassava is fermented overnight with a traditional inoculum, pressed, sieved into granules, dried and steamed. Documented in a 2006 field study; no sole original process is established.
Appam, or hoppers, are South Indian and Sri Lankan rice pancakes made from a fermented coconut-and-rice batter and cooked in a curved pan to a crisp lacy rim and a soft, spongy centre.
Abacha is a fermented cassava-strip preparation from southeastern Nigeria, sold wet or dried and later rehydrated for meals such as African salad.
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.
White gari is grated cassava fermented for three days, then pressed, sieved and toasted dry into a coarse West African meal eaten soaked or as a stiff porridge.
Attiéké is an Ivorian staple of grated cassava fermented with a traditional inoculum, then pressed, sieved, granulated, dried and steamed into fine couscous-like grains.
Mawè is a spontaneously fermented maize or other cereal dough from Benin and neighbouring West Africa, soured by lactic bacteria and yeasts and used as the base for cooked pastes, porridges, breads and drinks.
