Baku Kitchen! An independent reference of traditional food

fermented

696 dishes.

AyibAyibFresh crumbly curd cheese heaped beside stew to cool the berbere heatAyronAyronChilled salted yoghurt drink thinned with water, sometimes with herbs.Baek KimchiBaek KimchiChili-free white kimchi in clear brine with pear, jujube and chestnutBagoongBagoongFermented fish or shrimp paste, salty and sharp, eaten with mango and pinakbetBakaBakaFermented sugarcane juice, cloudy and sour, drunk from the potBalaw-balawBalaw-balawFermented rice and small shrimp turned pink and sour, sauteed before eatingBangchangBangchangCloudy home-brewed beer of fermented maize, rice or millet, served warmBanguiBanguiNaturally fizzy fresh palm wineBankuBankuFermented corn-cassava dough with grilled tilapia and fresh pepper sauceBasiBasiIlocano sugarcane wine fermented in earthen jars with tree bark and herbsBekasamBekasamFreshwater fish fermented with rice and salt until sour, then friedBelacanBelacanCompressed block of fermented shrimp, toasted before pounding into sambalBelutakBelutakFat beef sausage fermented in its own casing, then fried in thick slicesBen-saalgaBen-saalgaThin sour gruel of fermented pearl millet, drunk warm, often given to small childrenBerliner Weisse mit SchussBerliner Weisse mit SchussSour wheat beer poured over raspberry or green woodruff syrupBetsa-betsaBetsa-betsaCloudy fermented sugarcane juice, sour and low in alcoholBeyaz peynirBeyaz peynirbrined white sheep or cow cheese; the core of every Turkish breakfastBieno sirenjeBieno sirenjebeaten sheep cheese from Mariovo, dense and saltyBiezpiensBiezpiensFresh curd cheese eaten with sour cream, honey or new potatoes.BigosBigosHunter's stew of sauerkraut, fresh cabbage, meats, sausage, prunes.Bika AmbonBika AmbonYellow honeycomb cake of tapioca and coconut milk, chewy and faintly fermentedBikalgaBikalgaFermented roselle seeds pressed into dark balls and crumbled into saucesBil-bilBil-bilCloudy red millet beer ladled from clay jars in northern courtyardsBili-biliBili-biliSour red millet beer served warm from calabashesBoboloBoboloFermented cassava sticks wrapped in leavesBolinhos de mandiocaBolinhos de mandiocaBalls of grated fermented cassava fried crisp and sold hot in conesBombóBombóCassava root steeped in water until it ferments, then dried and milledBordeBordeThick, sour, low-alcohol beer of maize and barley, drunk by the gourdfulBordeaux wineBordeaux wineRed blends of cabernet and merlot from the Gironde, aged in oak.BorsBorsSour liquid fermented from wheat bran, used to sharpen ciorbă soups.Bors acruBors acruSour bran ferment stirred into zeamă and other soups.BosouBosouRaw fish or meat fermented with salt and rice in a sealed jarBouhezzaBouhezzacheese ripened inside a goatskin, fed daily with fresh buttermilk until sharpBounty rumBounty rumDark blended rum drunk with coconut water or in punchBozaBozaThick fermented millet drink, faintly sour, sold from dedicated shops.BozoBozothick fermented millet or wheat drink, sour and mildly alcoholic

  • Ablo

    Steamed sweet fermented rice cakes sold with fried fish. Ready in 20 min prep and 20 min cooking. 12 cakes.…

  • Aaruul

    Rock-hard sun-dried sour milk curds, herders’ travel food. Ready in 40 min prep and 30 min cooking. Makes about 500…

  • Abacha

    Shredded dried cassava tossed with ugba, palm oil and garden eggs. Ready in 30 min prep and 20 min cooking.…

  • Aarts

    Thick sour curd paste from skimmed milk, eaten fresh or dried further. Ready in 15 min prep and 20 min…

  • Ackawi

    Mild brined white cheese, soaked to desalt then melted into pastries. Ready in 45 min prep and 25 min cooking.…

  • ‘Nduja

    Fiery spreadable pork salame red with Calabrian chilli. A charcuterie & cured recipe from Italy.

  • Aceto balsamico di Modena

    Syrupy aged vinegar from cooked grape must, used by the drop. Ready in 30 minutes prep and 4 hours, for…

  • Agbelima

    Sour fermented cassava dough, the tangy base worked into banku and akple. A fermented & pickled recipe from Ghana.

  • Afitin

    Fermented African locust bean seeds, dark and pungent, dropped whole into sauces. Ready in 5 minutes prep and in the…

  • Agaran

    Thick camel cream skimmed off fermenting chal. A cheese & dairy recipe from Turkmenistan.