fermented Recipes
40 delicious fermented recipes from around the world
Chicha de Maíz
Chicha de Maíz is a traditional, slightly alcoholic fermented corn beverage, originating from indigenous cultures in the Andes region. It's a refreshing and unique drink with a history spanning centuries.
Suero (Venezuelan Fermented Whey)
Suero is a traditional Venezuelan fermented milk drink, specifically the whey separated from curdled milk. It's a tangy, slightly salty, and probiotic beverage with roots in Andean culinary traditions.
Amasi (South African Fermented Milk)
A traditional South African fermented milk, Amasi, is a thick, tangy, and probiotic-rich beverage. It's naturally soured and thickened by beneficial bacteria present in raw milk.
Fesikh (Egyptian Fermented Mullet)
Fesikh is a traditional Egyptian dish made from salted and fermented grey mullet, often enjoyed during the Sham El-Nessim spring festival. This process requires careful salting and extended fermentation, resulting in a unique, pungent flavor profile that is an acquired taste. Due to the fermentation process, it is crucial to ensure the fish is handled and prepared hygienically to avoid foodborne illnesses. This recipe outlines the traditional method.
Fufu (Akpu)
A staple Nigerian 'swallow' made from fermented cassava, resulting in a smooth, stretchy dough with a characteristic mild sourness. It's designed to be eaten with hearty soups.
Injera
Spongy, tangy sourdough flatbread made from 100% teff flour, serving as the essential base for countless Ethiopian dishes. Its unique texture and flavor come from a multi-day fermentation process.
Kocho (Fermented Enset Flatbread)
Kocho is a traditional, staple flatbread made from the fermented pulp of the enset plant (false banana tree), particularly in the Gurage and southern regions of Ethiopia. It has a unique, slightly sour, earthy flavor and a dense, chewy texture. This recipe focuses on the preparation and cooking of the fermented kocho dough.
Limoun Marakad (Salt-Preserved Lemons)
Authentic Moroccan salt-preserved lemons, a foundational ingredient in many North African dishes. The rind is prized for its intense, complex citrus flavor, mellowed by the preserving process.
Masa (Northern Nigerian Rice Cakes)
Masa are delicious, slightly tangy, and fermented rice cakes originating from Northern Nigeria. They are typically cooked in a special dimpled pan, creating a unique texture. Enjoy them as a snack or side dish, often served with spicy suya or a flavorful pepper soup.
Masa (Waina)
Northern Nigerian fermented rice cakes, often called 'Waina', are delightful, slightly tangy, and subtly sweet fritters. Traditionally made with a fermented rice batter and fried in a specialized dimpled pan, they are a popular breakfast or snack.
Salatet Kishk (Egyptian Fermented Grain Salad)
A refreshing and tangy Egyptian salad made from fermented dried yogurt and grains (kishk), mixed with fresh vegetables. This traditional dish, particularly popular in Upper Egypt, offers a unique flavor profile and is often served as a side dish with bread.
Smen (Moroccan Fermented Butter)
Smen is a traditional Moroccan preserved butter, essential for its unique, pungent, and deeply savory flavor. It's made by clarifying butter, then fermenting it with salt and herbs for an extended period. This process transforms the butter into a complex condiment used in many iconic Moroccan dishes.
Tej (Ethiopian Honey Wine)
Tej is a traditional Ethiopian honey wine, known for its sweet, potent, and slightly tart flavor profile. It's brewed by fermenting honey with water and the leaves of the gesho plant, which act as a natural flavoring and preservative agent.
Tella (Ethiopian Beer)
Tella is a traditional Ethiopian fermented beverage, often described as a beer, brewed using gesho (a type of buckthorn), barley, and teff. It has a characteristic sour and slightly alcoholic taste.
Ting (Fermented Sorghum Porridge)
A traditional South African breakfast porridge made from fermented sorghum. It has a distinct sour flavor from the fermentation process, balanced with sweetness. Can be enjoyed warm or cold.
Umqombothi
Umqombothi is a traditional South African beer made from maize meal and sorghum malt. It is a low-alcohol, slightly sour, and nutritious beverage often enjoyed during ceremonies and celebrations.