Baku Kitchen! An independent reference of traditional food

fermented

0 dishes.

Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.

  • Urwagwa

    Traditional banana beer fermented with roasted sorghum. Ready in 45 min prep and 5 to 8 days cooking. About 4…

  • Żurek

    Sour fermented-rye soup with white sausage and halved egg. Ready in 30 min prep and 5 days for the żur,…

  • Zeamă

    Sour chicken-noodle soup brightened with fermented bran borș. Ready in 30 min prep and 1 hr 20 min cooking. 6…

  • Aloja

    Fermented drink of ground carob pods, cloudy and low in alcohol. Ready in 30 min prep and 3 to 5…

  • Bombó

    Cassava root steeped in water until it ferments, then dried and milled. Ready in 40 min prep and 4 days…

  • Bouhezza

    Cheese ripened inside a goatskin, fed daily with fresh buttermilk until sharp. Ready in 1 hr spread over weeks prep…

  • Boza

    Thick fermented millet drink, faintly sour, sold from dedicated shops. Ready in 20 min prep and 1 hr cooking plus…

  • Cavalier rum

    Amber Antiguan rum drunk with coconut water, cola or in punch. Ready in not a home recipe prep and fermentation…

  • Chaka

    Strained sour yoghurt beaten with dried mint and garlic, spooned over rice and bread. Ready in 10 min prep and…

  • Doenjang

    Salty soybean paste aged in earthenware; base of stews and dipping sauces. Ready in 3 hr active work, spread over…