FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All meat77Smoked salted and dried foods41Fermented sausage and meat17Adjacent and excluded14Condiments and enzymatic seasonings2Garum and fish sauces1Not yet classified1Vegetable lactic1
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Recipes

7 recipes

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Cape-style lamb sosaties: grilled lamb cubes on skewers with dried apricot and onion.

Sosaties

Cape skewers of marinated lamb or mutton threaded with onion, fat or dried fruit and grilled, their marinade balancing curry spice against vinegar or tamarind and something sweet.

South Africa · Traditional method
· Meat
Manuk pansuh, cooked chicken with tapioca leaves and aromatics presented in an opened bamboo section, with rice alongside.

Pansuh (Iban bamboo cooking)

Manuk pansuh is Iban chicken cooked slowly inside a fresh bamboo tube with aromatics and leafy greens. The bamboo holds the food and shapes the steamy, fragrant cooking environment; recipes vary by household and locality.

Sarawak
Meat
Charcoal-grilled beef strips seasoned with toasted coriander and black pepper, served with onion relish and bread.

Tassal-inspired grilled coriander beef

Beef rump takes vinegar, toasted coriander and pepper from the flavour family of tassal, then meets a thermometer-checked braai fire as a fresh-cooked meal.

South Africa
· Meat
finished boerewors and chickpea stew

Boerewors and chickpea stew

Lesego Semenya’s contemporary South African stew combines browned boerewors, chickpeas, tomato, spinach and warm spices.

South Africa · Traditional method
· Meat
Duck confit leg with crisp golden-brown skin, served with browned potatoes and parsley on a pale ceramic plate.
Elevated risk

Confit

Meat salted, slowly cooked in its own fat and kept under a covering of that fat. The fat cap limits air but does not acidify or sterilise, so home confit needs refrigeration or freezing.

Southwestern France
· Meat
Photograph of Shuwa.
Elevated risk

Shuwa

Omani celebration dish of spiced meat wrapped in leaves, sewn into palm-fibre bags and cooked in a sealed pit of embers for up to a day.

Al Kharasen near Nizwa · Traditional method
· Meat
Fully cooked lamb-liver skilpadjies wrapped in crisp caul fat, served with grilled lemon on warm ivory.
Elevated risk

Skilpadjies

South African braai parcels of seasoned lamb liver wrapped in caul fat (netvet), which crisps and renders as the filling cooks.

South Africa
Meat