FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds19Legume, seed and plant-protein ferments17Fermented, enzyme-ripened and mixed seasonings2
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Recipes

2 recipes

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A coarse, gray-brown mound of fermented egusi-seed paste in a small earthenware bowl beside a folded leaf-wrapped portion.
Elevated risk

Ogiri-egusi (fermented melon-seed condiment)

A Nigerian condiment of cooked, fermented melon seeds, wrapped in leaves and held warm for several days, used to thicken and flavour soups and stews.

South-western Nigeria
· Legumes and seeds
Two compact dark-brown balls of Nététou on a plain ceramic plate.
High risk

Nététou (Senegalese fermented néré)

Nététou is a Senegalese condiment of fermented African locust bean cotyledons. Casamance accounts describe staged cooking, dehulling and 48–72 hours of fermentation; these are not validated household safety limits.

Senegal
· Legumes and seeds