Baku Kitchen! An independent reference of traditional food

fermented

696 dishes.

BragaBragaThick fermented millet drink, lightly sour, sold cold from tanks.Brânză de burdufBrânză de burdufsalty sheep cheese packed into a sheepskin or fir-bark tubeBrânză de oiBrânză de oisalty sheep's-milk cheese, mămăligă's constant companionBremBremSweet low-strength rice wine pressed from fermented glutinous rice, amber and syrupyBrie de MeauxBrie de MeauxWide soft cheese with white rind, sold in wedges from the wheel.BryndzaBryndzaSoft, salty, spreadable sheep's cheese stirred through halušky or spread on bread.BuduBuduDark fermented anchovy sauce of the east coast, eaten with rice and raw vegetablesBudu KupangBudu KupangMussels fermented with salt into a pungent paste eaten with riceBuganuBuganumarula-fruit wine celebrated at the royal Buganu festivalBurčákBurčákCloudy, sweet, still-fermenting grape must drunk cold in autumn.Buriakovyi kvasBuriakovyi kvasSour beet brine fermented in a jar, stirred into borscht for colour and acidity.Burong IsdaBurong IsdaRice and fish fermented together until sour and pink, sautéed before eatingBurong MustasaBurong MustasaMustard greens wilted and soured in brine, eaten as a sharp side dishBurukutuBurukutuCloudy sour beer of fermented guinea corn, sold warm in the Middle BeltBusaaBusaaThick sour maize beer drunk warm through a shared straw from a potBusheraBusheralightly sour fermented millet and sorghum drinkButtermilkButtermilkTangy soured milk drunk plain and used to raise soda breadBuzaBuzaCloudy sour drink fermented from millet or barley, thick and lightly alcoholic.BwiroBwiroFermented breadfruit paste wrapped in leaves and baked, festive stapleByarozavikByarozaviklightly fermented birch-sap drinkCa Phao MuoiCa Phao MuoiSmall white aubergines brined until crunchy and sour, eaten with rice and fish sauceCabralesCabralespungent blue cheese ripened in Asturian limestone cavesCacahCacahSour dipping sauces of tamarind, chilli, shrimp paste or fermented durian for ambuyatCachinaCachinaBarely fermented grape must drunk young during the Ica harvestCambaaburCambaaburLacy fermented pancake dusted with sugar and yoghurt, eaten at EidCamel cheeseCamel cheesesoft white cheese made from camel milk, a Nouakchott dairy specialityCamembert de NormandieCamembert de NormandieSoft bloomy-rind cow's milk cheese, runny and pungent at room temperature.Cane Spirit RothschildCane Spirit RothschildClear spirit distilled from fresh cane juice, drunk with grapefruit sodaCanhuCanhuMarula fruit fermented into a cloudy seasonal wine, drunk in FebruaryCanjeeroCanjeerosmall spongy fermented pancakes eaten with ghee, sugar or stewCarménèreCarménèreDeep red wine with herbal, peppery notes, Chile's signature grapeCașCașfresh unsalted sheep cheese eaten young or salted for keepingCashel BlueCashel BlueCreamy blue cow's milk cheese from Tipperary, spread on soda bread.Cashew wineCashew wineSweet amber country wine fermented from cashew applesCassava sticksCassava sticksDense fermented cassava sticks steamed in leavesCasu marzuCasu marzuSardinian sheep cheese deliberately colonised by live cheese-fly larvae

  • 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.