Sheep fat fermented with onion into a rich paste stirred into stews. A spoonful carries both fat and a sharp fermented savour into a pot, which is what it is for.
It is a low-acid animal fat fermented in a sealed container at ambient temperature — an anaerobic store with no measurable endpoint, which is the risk class the atlas gives no method for.
What goes into it
- sheep tail fat
- onion
- salt
- sometimes spices
How it is made
Sheep fat is chopped or rendered and mixed with onion and salt, then packed into a sealed container and left at ambient temperature for days to weeks while it ferments and sharpens. It is kept in its own fat and spooned out as needed.
How long it takes: days to weeks of fermenting, then kept under fat
How it is eaten
A spoonful stirred into stews, mulah and vegetable dishes.
Frequently asked questions
What is Miris?
Miris is a fermented & pickled from South Sudan: sheep fat fermented with onion into a rich paste stirred into stews.
How is Miris made?
Sheep fat is chopped or rendered and mixed with onion and salt, then packed into a sealed container and left at ambient temperature for days to weeks while it ferments and sharpens. It is kept in its own fat and spooned out as needed. It takes days to weeks of fermenting, then kept under fat.
Can I make Miris at home?
No, and the atlas gives no method for it. It is a low-acid animal fat fermented in a sealed container at ambient temperature — an anaerobic store with no measurable endpoint, which is the risk class the atlas gives no method for.
What goes into Miris?
Sheep tail fat, onion, salt, sometimes spices.
How is Miris eaten?
A spoonful stirred into stews, mulah and vegetable dishes.
