Fermented roselle seeds pressed into dark balls and crumbled into sauces
Your guide, Chef BakuA full recipe for this dish has not been written yet.
A Burkinabe condiment made by boiling hibiscus seeds and fermenting them for days until they turn black and pungent.
Bikalga is a fermented & pickled from Burkina Faso: fermented roselle seeds pressed into dark balls and crumbled into sauces. A Burkinabe condiment made by boiling hibiscus seeds and fermenting them for days until they turn black and pungent.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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