Baku Kitchen! An independent reference of traditional food

fermented

0 dishes.

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  • Motoho

    Tangy fermented sorghum porridge, sipped warm. Ready in 10 minutes prep and 30 minutes cooking. Serves 6. A breakfast recipe…

  • Munkoyo

    Lightly fermented maize drink soured with sweet munkoyo roots. Ready in 30 min prep and 40 min cooking. About 3…

  • Mulgikapsad

    Sauerkraut stewed with pork and barley groats until thick. Ready in 20 min prep and 2 hr 30 min cooking.…

  • Mullah roub

    Soured milk stewed with dried okra powder and dried meat. Ready in 20 minutes prep and 1 hour cooking. Serves…

  • Mukumbi

    Marula fruit juice left to ferment into a cloudy, tangy beer. A wine & spirit recipe from Zimbabwe.

  • Mukaka wakakora

    Thick soured milk poured over hot sadza until it cools. A cheese & dairy recipe from Zimbabwe.

  • Murături

    Watermelon, cabbage, tomatoes and cucumbers soured in barrels. A fermented & pickled recipe from Moldova.

  • Mursik

    Kalenjin fermented milk soured in charcoal-lined gourds. A cheese & dairy recipe from Kenya.

  • Mysa

    Sour whey drunk diluted, also used to preserve meats. Ready in 10 min prep and none cooking. Varies with the…

  • Myeongtae Sikhae

    Pollock fermented with millet, radish and chili until sour and tender. A fermented & pickled recipe from North Korea.