FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All meat43Smoked salted and dried foods27Adjacent and excluded13Condiments and enzymatic seasonings2Fermented sausage and meat1
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Recipes

13 recipes

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Modern lamb, pearl barley, turnip and cabbage pottage reconstruction served in a stoneware bowl.

Lamb, barley and cabbage pottage (modern reconstruction)

Lamb shoulder simmered with pearl barley, turnip and leafy cabbage in one pot, a present-day reconstruction built from the animals, grains and vegetables of northern European farming.

Denmark · Modern method
· Meat
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
boerewors cooking on grill
Elevated risk

Boerewors

A coarse South African farmhouse sausage of beef with pork or mutton fat, defined by its coriander seasoning and cooked fresh over coals rather than preserved.

South Africa · Traditional method
· Meat
Carved braised duck coated with glossy sour plum and onion sauce.

Hakka sour plum duck

A whole duck braised on onions with pickled plums and Chinese plum sauce until the sauce turns into a thick onion marmalade, a Hakka family dish for Chinese New Year.


· 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
A bowl of contemporary Sámi bidus, a reindeer stew with potatoes and carrots.

Bidus (Sámi reindeer stew)

Ann-Kristine Bongo's four-serving bidus from Sami Siida in Alta is a contemporary, festive reindeer stew simmered with onion, carrots and potatoes.

Alta · 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
finished boerewors roll with tomato and onion

Boerie roll

A South African boerie roll puts fully cooked boerewors in a soft bread roll and tops it with warm tomato-and-onion smoor.

South Africa · Traditional method
· Meat