FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All grains and starches10Cereal, grain, root and starch fermentations5Not yet classified3Fruit preserves1Smoked salted and dried foods1
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Recipes

10 recipes

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Photograph of Tunta (moraya, white chuño).

Tunta (moraya, white chuño)

Potatoes frozen and thawed as for black chuño, then washed or soaked for a long time before drying, giving a pale highland tuber product with different bitterness and colour.

High Andes
Grains and starches
Photograph of Tipak.

Tipak

Tipak is a Kapingamarangi breadfruit product: cooked breadfruit mashed, spread into sheets, sun-dried, rolled and wrapped in pandanus leaves as provisions for later.

Kapingamarangi Atoll
Grains and starches
Illustrative dry, parched and hulled manoomin kernels in a plain dish; not a record of a specific harvest or processing batch.

Parched wild rice (manoomin)

Harvested wild rice dried, parched over heat and hulled, a step that keeps the grain for storage in Ojibwe food systems and does more than cook it.

Ojibwe homeland
Grains and starches
Fine pale Lafun cassava flour in a shallow ceramic bowl, with dried cassava pieces softly out of focus behind it.
Elevated risk

Lafun

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.

Nigeria
· Grains and starches
Illustrative rendering of Cameroonian Kumkum as round dried cassava balls described in IITA references; color and surface texture are interpretive because exact appearance is not specified.
High risk

Kumkum

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.

Cameroon · Traditional method
· Grains and starches
Finished coarse golden cassava farinha in a plain ceramic bowl, showing its dry granular texture.
Elevated risk

Dry cassava meal (farinha)

Farinha is a coarse, durable cassava meal made by grating, pressing, sifting and roasting or drying cassava. Processing is used to reduce cyanogenic compounds, but this account is not a validated detoxification procedure.

South America
Grains and starches
Illustrative assortment of dry wheat noodles, soba and rice noodles; a broad category overview, not one shared recipe.

Dried noodles

Shaped dough dried thoroughly into a portable staple that keeps far longer than fresh dough, in Mediterranean and Asian food systems.

Sicily
Grains and starches
Finished Cretan barley-wheat paximadi rusks, twice-baked and served plain on a plate.

Paximadi kritiko (Cretan barley-wheat rusk)

Elena Paravantes gives a modern 50/50 whole-grain barley and wheat rusk recipe, shaped as one scored loaf, baked, separated into slices and dried in a low oven. The second rise has no stated duration.

Crete, Greece · Modern method
· Grains and starches
Dried Abacha, pale shredded cassava strips piled in a shallow earthenware bowl.
High risk

Abacha

Abacha is a fermented cassava-strip preparation from southeastern Nigeria, sold wet or dried and later rehydrated for meals such as African salad.

Southeastern Nigeria
Grains and starches
A shallow cream bowl of pale, fluffy steamed Attiéké cassava granules on a warm ivory background.
Elevated risk

Attiéké from fermented cassava pulp

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.

Côte d’Ivoire · Modern method
· Grains and starches