Baku Kitchen! An independent reference of traditional food

fermented

696 dishes.

‘Nduja‘Ndujafiery spreadable pork salame red with Calabrian chilliAartsAartsThick sour curd paste from skimmed milk, eaten fresh or dried further.AaruulAaruulRock-hard sun-dried sour milk curds, herders' travel foodAbachaAbachaShredded dried cassava tossed with ugba, palm oil and garden eggsAbloAbloSteamed sweet fermented rice cakes sold with fried fishAboloAboloSoft steamed cakes of fermented maize batter, faintly sweet, sold with fried fishAbrehAbrehFermented sorghum batter dried into thin flakes and stored for drinksAceto balsamico di ModenaAceto balsamico di Modenasyrupy aged vinegar from cooked grape must, used by the dropAckawiAckawimild brined white cheese, soaked to desalt then melted into pastriesAdjuevanAdjuevanSalted fish fermented to a pungent paste, used a pinch at a time in saucesAfitinAfitinFermented African locust bean seeds, dark and pungent, dropped whole into saucesAgaranAgaranthick camel cream skimmed off fermenting chalAgbelimaAgbelimaSour fermented cassava dough, the tangy base worked into banku and akpleAiragAiragLightly alcoholic fermented mare's milk, tangy and fizzy summer stapleAish shamsiAish shamsisun-risen Upper Egyptian sourdough baked in domed clay ovensAkassaAkassaTangy fermented corn dough wrapped in leaves, base for saucesAkouméAkouméFermented corn dough swallow, the daily stapleAkpanAkpanTart fermented maize drink thinned with water and sugared over iceAkpuAkpuCassava steeped under water until soft and sour, then cooked and pounded into swallowAllgäuer BergkäseAllgäuer BergkäseHard alpine cow's cheese, nutty and aged, cut in thick slices.AlojaAlojaFermented drink of ground carob pods, cloudy and low in alcoholAmasiAmasithick fermented milk drunk or poured over papAmazakeAmazakeThick sweet rice drink from koji, alcohol-free; served hot at shrines.AmbarisAmbarisSharp fermented goat cheese layered with salt in a jar over months.ApfelweinApfelweinTart cider poured from a stoneware jug into ribbed glasses.AppamAppamBowl-shaped rice and coconut pancake with lacy edges, eaten with stewAppenzellerAppenzellerSemi-hard cheese with a tangy rind washed in herbal brine.Appleton Estate rumAppleton Estate rumAged pot-still rum with heavy fruit and molasses characterAreesh cheeseAreesh cheeseSoft white farmer's cheese drained from soured milk, eaten with bread and tomatoAreraAreraTart skimmed buttermilk left after churning, drunk cold or curdled into ayibAsaanaAsaanaDark caramel-sweet drink of roasted fermented maize, served over iceAssyrtikoAssyrtikobone-dry, mineral white grown on Santorini's volcanic soilAtol shucoAtol shucoThick purple-corn atol with beans and pumpkin-seed alguashteAttiékéAttiékéTangy fermented cassava couscous served with grilled fish and pepper relishAttoukpouAttoukpouFlat round steamed cassava cake, denser cousin of attiékéAxoneAxoneNaga fermented soybean cake, pungent and sticky, cooked with pork or chilli

  • Tuak

    Cloudy Iban rice wine served in glasses at longhouse celebrations. A wine & spirit recipe from Malaysia.

  • Natilla

    Pourable sour cream spooned over rice, beans and tortillas. 10 min to prepare. Makes about 600 ml. A cheese &…

  • Bounty rum

    Dark blended rum drunk with coconut water or in punch. A wine & spirit recipe from Saint Lucia.

  • Basi

    Ilocano sugarcane wine fermented in earthen jars with tree bark and herbs. A wine & spirit recipe from Philippines.

  • Turšija

    Mixed winter vegetables soured in brine and packed into jars. 40 min to prepare. Fills a 3-litre jar. A fermented…

  • Ogi

    Soured fermented maize starch cooked to a smooth pap, eaten with akara or moin moin. Ready in 20 min prep…

  • Vin de Constance

    Golden sweet Muscat from Constantia, unfortified and honeyed. Ready in 15 min to serve prep and 3 to 4 years…

  • Ulanzi

    Sweet fizzy wine from bamboo sap, tapped fresh in the rainy season. Ready in 20 min at the bamboo prep…

  • Abolo

    Soft steamed cakes of fermented maize batter, faintly sweet, sold with fried fish. Ready in 30 minutes prep and 25…

  • Abreh

    Fermented sorghum batter dried into thin flakes and stored for drinks. A fermented & pickled recipe from Sudan.