Fermented roselle seeds dried and ground into a dark, sharp savoury condiment. It works the way a stock cube does, supplying salt and depth to a pot that has no meat in it.
It is an alkaline Bacillus ferment of a high-protein seed held warm for days before any salt is added, and it relies on a traditional inoculum and a hot climate that a kitchen cannot approximate safely.
What goes into it
- roselle (hibiscus) seeds
- water
- salt, added after fermenting
How it is made
The seeds are boiled for hours, drained, wrapped warm and left to ferment for two to four days while Bacillus bacteria colonise them and turn them dark and sticky. They are then salted, pounded and shaped or dried in the sun, and ground as needed.
How long it takes: two to four days of fermenting, then sun-drying
How it is eaten
Ground into stews, mulah sauces and soups for salt and depth.
History
A traditional Sudanese fermented condiment made from karkade seeds, one of several protein-rich ferments of rural western Sudan.
Frequently asked questions
What is Furundu?
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.
How is Furundu made?
The seeds are boiled for hours, drained, wrapped warm and left to ferment for two to four days while Bacillus bacteria colonise them and turn them dark and sticky. They are then salted, pounded and shaped or dried in the sun, and ground as needed. It takes two to four days of fermenting, then sun-drying.
Can I make Furundu at home?
No, and the atlas gives no method for it. It is an alkaline Bacillus ferment of a high-protein seed held warm for days before any salt is added, and it relies on a traditional inoculum and a hot climate that a kitchen cannot approximate safely.
What goes into Furundu?
Roselle (hibiscus) seeds, water, salt, added after fermenting.
How is Furundu eaten?
Ground into stews, mulah sauces and soups for salt and depth.
