High risk
Pitina-inspired pork and lamb meatballs
Small maize-coated meatballs in a modern pork-and-lamb variant associated with Pitina; this is a documentary account, not a validated method or a claim of Pitina IGP.
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
Filtered to
Recipes
Pressure-cooked beans for tempeh, natto, koji and miso
Soaked soybeans softened under pressure in a multicooker instead of simmered for an hour or more, then drained, dried and cooled quickly before inoculation.
Parched wild rice (manoomin)
Harvested wild rice dried, parched over heat and hulled, a step that keeps the grain for storage in Ojibwe food systems and does more than cook it.
High risk
Luk niang dong
A cultural account of luk niang dong, a Thai djenkol-bean pickle associated with southern Thailand. Not a recipe or eating recommendation: sources do not establish that pickling controls djenkolism.
Khiyār shūr
Khiyār shūr is an Iranian cucumber pickle made in several ways; one household account in salt water is set out here, while vinegar recipes and acidified laboratory brines are kept separate.
Elevated risk
Halloumi, raw-milk home method
A firm, pressed halloumi-style cheese made here from raw cow milk. Raw milk can carry harmful germs; this documented method is not validated for home production.
Elevated risk
Dry cassava meal (farinha)
Farinha is a coarse, durable cassava meal made by grating, pressing, sifting and roasting or drying cassava. Processing is used to reduce cyanogenic compounds, but this account is not a validated detoxification procedure.
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.
Dried noodles
Shaped dough dried thoroughly into a portable staple that keeps far longer than fresh dough, in Mediterranean and Asian food systems.
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.
Elevated risk
Tartare sauce
A mayonnaise sauce with chopped gherkins or capers, herbs and lemon, served with fried and grilled fish. It was named in nineteenth-century France alongside steak tartare.
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.