Baku Kitchen! An independent reference of traditional food

fermented

696 dishes.

cheese & dairyAyibFresh crumbly curd cheese heaped beside stew to cool the berbere heatdrinkAyronChilled salted yoghurt drink thinned with water, sometimes with herbs.fermented & pickledBaek KimchiChili-free white kimchi in clear brine with pear, jujube and chestnutsauce & condimentBagoongFermented fish or shrimp paste, salty and sharp, eaten with mango and pinakbetwine & spiritBakaFermented sugarcane juice, cloudy and sour, drunk from the potfermented & pickledBalaw-balawFermented rice and small shrimp turned pink and sour, sauteed before eatingwine & spiritBangchangCloudy home-brewed beer of fermented maize, rice or millet, served warmwine & spiritBanguiNaturally fizzy fresh palm wineBankuFermented corn-cassava dough with grilled tilapia and fresh pepper saucewine & spiritBasiIlocano sugarcane wine fermented in earthen jars with tree bark and herbsfermented & pickledBekasamFreshwater fish fermented with rice and salt until sour, then friedsauce & condimentBelacanCompressed block of fermented shrimp, toasted before pounding into sambalcharcuterie & curedBelutakFat beef sausage fermented in its own casing, then fried in thick slicesBen-saalgaThin sour gruel of fermented pearl millet, drunk warm, often given to small childrenBerliner Weisse mit SchussSour wheat beer poured over raspberry or green woodruff syrupwine & spiritBetsa-betsaCloudy fermented sugarcane juice, sour and low in alcoholcheese & dairyBeyaz peynirbrined white sheep or cow cheese; the core of every Turkish breakfastcheese & dairyBieno sirenjebeaten sheep cheese from Mariovo, dense and saltycheese & dairyBiezpiensFresh curd cheese eaten with sour cream, honey or new potatoes.soup & stewBigosHunter's stew of sauerkraut, fresh cabbage, meats, sausage, prunes.Bika AmbonYellow honeycomb cake of tapioca and coconut milk, chewy and faintly fermentedfermented & pickledBikalgaFermented roselle seeds pressed into dark balls and crumbled into sauceswine & spiritBil-bilCloudy red millet beer ladled from clay jars in northern courtyardswine & spiritBili-biliSour red millet beer served warm from calabashesBoboloFermented cassava sticks wrapped in leavesBolinhos de mandiocaBalls of grated fermented cassava fried crisp and sold hot in conesfermented & pickledBombóCassava root steeped in water until it ferments, then dried and milledwine & spiritBordeThick, sour, low-alcohol beer of maize and barley, drunk by the gourdfulwine & spiritBordeaux wineRed blends of cabernet and merlot from the Gironde, aged in oak.fermented & pickledBorsSour liquid fermented from wheat bran, used to sharpen ciorbă soups.fermented & pickledBors acruSour bran ferment stirred into zeamă and other soups.fermented & pickledBosouRaw fish or meat fermented with salt and rice in a sealed jarcheese & dairyBouhezzacheese ripened inside a goatskin, fed daily with fresh buttermilk until sharpwine & spiritBounty rumDark blended rum drunk with coconut water or in punchBozaThick fermented millet drink, faintly sour, sold from dedicated shops.fermented & pickledBozothick 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. A cheese & dairy recipe from Mongolia.

  • 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. A cheese & dairy recipe from Mongolia.

  • Ackawi

    Mild brined white cheese, soaked to desalt then melted into pastries. A cheese & dairy recipe from Lebanon.

  • ‘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.