Elevated risk
Tocosh
Peruvian Andean fermented potato: tubers held in water-fed earthen wells for a long lactic fermentation, giving an acidic food that can be dried and ground into flour for storage.
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
All vegetables144
Lactic-fermented vegetables and shoots93
Fruit preserves20
Acid and oil pickles11
Adjacent and excluded7
Grain and starch ferments5
Condiments and enzymatic seasonings4
Smoked salted and dried foods2
Not yet classified1
Unfermented breads1
Lactic-fermented vegetables and shoots93Fruit preserves20Acid and oil pickles11Adjacent and excluded7Grain and starch ferments5Condiments and enzymatic seasonings4Smoked salted and dried foods2Not yet classified1Unfermented breads1Filtered to
Recipes
High risk
Mintoumba
Cameroonian fermented fresh cassava mixed with red palm oil, wrapped and steamed as a cake.
Elevated risk
Fresh poi
This modern introductory batch boils 500 g edible taro, then pounds it with water into fresh poi. It stops before fermentation and makes no preservation claim.
Elevated risk
Kocho
Ethiopia's fermented enset staple: the scraped leaf sheaths and pounded corm of Ensete ventricosum packed into a leaf-lined pit, where lactic fermentation turns them into a sour mass that keeps and is later baked as flatbread.
High risk
Turep starch (Ainu lily-bulb starch)
Starch released from giant woodland lily bulbs by pounding, washed out in water, settled and dried: the refined fraction of an Ainu process that also yields fermented cakes from the residue.