Bunya nut storage (barnji, bon-yi)
Bunya nuts were cooked and kept in wet ground or water by peoples of south-eastern Queensland, and were also roasted, ground and pressed into cakes that could be cooked again and stored for later use.
Recipes
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
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Recipes
Maple sugar
Maple sugar is sap from maple trees boiled down until it granulates. Great Lakes Indigenous makers stored the concentrated sugar for later use and for exchange.
Elevated risk
Nata de piña
Nata de piña is a translucent cellulose gel grown from a pineapple-peel liquid instead of coconut water. A bacterial starter is added to the cooled peel extract and the pellicle forms over 14 to 28 days in a laboratory study.
Vinegar and pepper barbecue sauce
A thin eastern North Carolina sauce of distilled vinegar, pepper flakes, black pepper and salt, mixed cold and used to season chopped or pulled pork.