High risk
Mintoumba
Cameroonian fermented fresh cassava mixed with red palm oil, wrapped and steamed as a cake.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Lime pickle (Peter Kuruvita)
Peter Kuruvita’s published lime pickle stuffs 20 limes with rock salt, then simmers them in vinegar, sugar and chilli before a two-week rest.
Lapsi ko achar, Suryabinayak pulp method
A Suryabinayak municipal recipe cooks ripe lapsi pulp in sugar syrup with cloves, cardamom, cinnamon, sukumel and ginger juice to make a sweet Nepali achar.
Taioro as documented in a CAPL manual
Taioro is a Polynesian condiment of grated coconut fermented with freshwater prawn heads in seawater, then rested in a cool place for a day before it is used.
High risk
Mum (mam)
Mum is a Thai family of fermented meat preparations with distinct pork Mam-moo and beef Mam-neua forms. Sources document ingredients, casing and serving traditions, but not a validated home process.
Breton buckwheat galette
A thin Brittany galette made from buckwheat flour, water and Guérande salt. This Atelier de la Crêpe method rests the batter in a refrigerator before cooking it on a hot crêpière.
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Lamb and zander with Oscypek and suska
A student cookbook pairs lamb stuffed with Oscypek and zander with suska, then serves wheat groats with a small amount of kiełbasa lisiecka.
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Alaska salmon roe caviar
Salmon roe is separated from skeins and treated in two salt-water stages using a University of Alaska Extension formula.
Green-fig konfyt
Whole unripe figs are softened and cooked in cinnamon and ginger syrup as a refrigerator-only South African konfyt; this method does not provide a shelf-stable canning process.
Tamari shoyu
Tamari is the soybean-dominant Japanese soy sauce of the Tokai region, made with little wheat and little brine, and aged longer than koikuchi.
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Suovas
Salted reindeer meat hung in the smoke of a lávvu fire over willow, birch or juniper, then cooled and in some Sámi communities dried outdoors into travelling provisions.
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Droëwors
South Africa's dried sausage: seasoned minced meat in narrow casings, dried until it can be eaten without cooking, which makes it a far more demanding product than fresh boerewors.
Coppia ferrarese (VisitFerrara home recipe)
Ferrara’s paired bread twists have four pointed horns joined at a soft centre. This VisitFerrara home recipe uses type 0 flour, water, oil, lard, malt and a choice of sourdough or yeast.
Elevated risk
Lemon paneer
A half-gallon milk batch is coagulated with lemon juice, rinsed and pressed into fresh paneer for sweets or savoury dishes.
Samoan breadfruit masi
Samoan breadfruit masi is a preserved breadfruit paste kept in a leaf-lined pit, then kneaded, shaped into loaves and baked. FAO describes it at Western Samoa scale only.
Samoan banana masi faʻi
Masi faʻi is a Western Samoan food of unripe bananas preserved in a leaf-lined pit, later made into loaves and baked. The FAO account gives no storage conditions or validated process.
High risk
Mindeshi
Mindeshi (also Mendeshi) is a Sudanese fermented paste made from small fish, pounded and sometimes dried. Sources disagree about how it relates to Terkin and do not establish one validated process or safety control.
Elevated risk
Salt-and-sugar cured egg yolks
Whole egg yolks are buried in a dry bed of salt and sugar for four to seven days, then dried briefly. A modern preparation whose raw-egg risk the cure does not remove.
Monkey gland sauce
A sweet and tangy South African condiment of fruit chutney and tomato sauce, served with grilled meat and steak. It contains no monkey gland.
Green-fig konfyt without lime soak
Hard green figs are parboiled and cooked whole in a lemon-sharpened sugar syrup as a refrigerator-only South African konfyt; the method does not establish shelf-stable canning.
Elevated risk
Citric-acid-and-rennet mozzarella
A quick fresh batch uses low-temperature-pasteurized whole milk, citric acid and rennet; the curd is warmed, drained and stretched in hot whey.
Orange marmalade
Orange marmalade suspends thin strips of citrus peel in a sweet gel. This navel-orange batch includes pulp and lemon and is preserved in a boiling-water canner.
Elevated risk
Goat whey ricotta
Cornell’s goat-dairy recipe combines fresh whey with whole goat milk, lemon juice and salt to recover a small amount of soft ricotta curd.
Elevated risk
Smoked fish and agushie stew
Ghanaian agushie stew combines melon-seed paste with tomatoes, peppers, palm oil and smoked fish, and is served with rice, yam or plantain.
Aceda
Aceda is Sudan’s firm cereal porridge, commonly made from sorghum and shaped into a smooth mound. Some versions use fermented dough; fermentation is not universal.
Ablo (rice-based steamed bread)
Soft, lightly tangy steamed cereal bread documented across Benin and Togo. This page gives one measured rice-flour research method; maize-based Ablo and mixed-grain versions remain distinct traditions.
Multigrain millet idli
Multigrain millet idli uses a source-specific naturally fermented grain and urad batter, then cooks it by steaming in moulds. The creator leaves some process measures unquantified.
Multigrain millet dosa
Multigrain millet dosa uses a source-specific naturally fermented grain and urad batter, then cooks it by griddling. The creator leaves some process measures unquantified.
Amchur powder from sun-dried unripe mango
Thin slices of sour unripe mango are sun-dried over four days and ground into a tangy powder, following a five-fruit account published with an Indian mango study.
Amla murabba with saffron
Whole amla simmer in sugar syrup with saffron, black cardamom and pepper in this chef's version of the Indian fruit preserve. The fruit is soaked overnight before cooking.
High risk
Pla ra with roasted grain
A fish batch is washed, mixed with 800 g salt per about 5 kg fish, and packed with an unresolved roasted-grain addition; cleaning weight and storage duration are unclear.
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Pla ra with mixed freshwater fish
Mixed freshwater fish are soaked, repeatedly washed, salted and packed with toasted ground paddy rice; the creator gives a 1.5 kg fish batch and an unmeasured ladle dose.
High risk
Kefalotyri, Cypriot method
Kefalotyri is a hard sheep-and-goat-milk cheese made in Cyprus as well as Greece. This Cypriot method cooks and presses the curd, then brines, coats and matures the cheese.
Elevated risk
Paneer with raspberry sauce
This Ukrainian caption batch uses 3 L milk, lemon, salt, sugar and mint, presses curds for 6–8 hours, then fries the cheese and serves raspberry sauce. Yield is unstated.
Ragi uthappam
Ragi uthappam turns fermented ragi, urad and idli-rava batter into thick griddle cakes topped with onion and green chilli.
Ragi paniyaram
Ragi paniyaram uses fermented ragi, urad and idli-rava batter mixed with spiced onion and cooked in an oiled mould.
Elevated risk
Siedlisko TV paneer
This Polish caption batch uses 5 L milk and about 12–13 tablespoons lemon juice, rests 10 minutes and presses beneath two 2 kg jars for at least two hours. Measured yield is unknown.
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Pla ra with pla soi and pla koom
Pla soi and pla koom are salted with coarse sea salt, held in bags and packed with later grain additions; the source leaves salt basis, bran dose and part of the sequence unclear.
Elevated risk
pb.LifestyleandCulture paneer
A source-specific 2 L paneer batch boils milk, adds lemon juice or vinegar gradually, then cold-rinses and presses curds for one to two hours. Yield and qualified process review are absent.
Elevated risk
Nam pla ra sauce with mulberry leaves
Coconut sugar starts this cooked sauce, followed by shrimp paste, garlic brine and pieces, two distinct pla-ra inputs, mulberry leaves, water and later seasonings.
Elevated risk
Nam pla ra sauce with cane sugar
Concentrated pla-ra liquid and pla-ra ton are combined with shrimp paste, sugar and seasonings, simmered for about 30 minutes, strained and cooled.
Elevated risk
Nam pla ra with pickled garlic
Purchased pla ra is boiled with pickled-garlic heads and water, then seasoned, boiled again, cooled and transferred; several captioned ingredient names or amounts remain unresolved.
Elevated risk
Microwave-stretched mozzarella-style curd
A creator sets raw cow’s milk with vinegar, presses the hot curd, warms it in short microwave intervals, then stretches it and cools it in water and ice.
Elevated risk
Salted-whey mozzarella-style curd
A Ukrainian creator sets fresh cow’s milk with vinegar, squeezes the curd, warms it in salted whey, then stretches it and cools it in water.
Ragi idli
Ragi idli uses a source-specific naturally fermented grain and urad batter, then cooks it by steaming in moulds. The creator leaves some process measures unquantified.
Rice and urad dosa
Rice and urad dosa uses a source-specific naturally fermented grain and urad batter, then cooks it by griddling. The creator leaves some process measures unquantified.
Ragi dosa
Ragi dosa uses a source-specific naturally fermented grain and urad batter, then cooks it by griddling. The creator leaves some process measures unquantified.
Ma-kork-nam-dorng (Thai pickled Spanish plum)
Mature Spanish plums are covered with a 20% volume salt solution and fermented under shade for ten days.
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Grilled Oscypek with cranberry
Small Oscypek are grilled until the exterior is crisp and the cheese softens, then served with cranberry, goji berries and mulberries.
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Pork loin with suska and bean salad
This Polish competition recipe stuffs pork loin with suska and serves it with a bean salad containing more smoked-and-dried plums.