Fermented roselle seeds dried and ground into a dark, sharp savoury condiment
Your guide, Chef BakuA full recipe for this dish has not been written yet.
A traditional Sudanese fermented condiment made from karkade seeds, one of several protein-rich ferments of rural western Sudan.
Furundu is a fermented & pickled from South Sudan: fermented roselle seeds dried and ground into a dark, sharp savoury condiment. A traditional Sudanese fermented condiment made from karkade seeds, one of several protein-rich ferments of rural western Sudan.
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.
No reviews yet.
Cooked this? Say how it went — yours will be the first.
Kisrathin fermented sorghum flatbread-crepes eaten with stewscheese & dairySour milkCow's milk soured in gourds, drunk plain or stirred into porridgewine & spiritArakiRaw clear spirit distilled from dates, sorghum or cassava in drum stillsmainMararaRaw offal and tripe chopped with lime, chilli and onion, eaten fresh