Techniques
Sun‑drying seaweed on woven mats followed by brining to create a shelf‑stable product.
Low‑temperature dry‑smoking of fish wrapped in banana leaves imparts a mild smoky aroma while the leaf phenolics protect lipids from oxidation.
Cassava fufu fermentation is a biological preservation process that employs lactic acid bacteria to acidify the cassava pulp, reducing cyanogenic compounds and enhancing safety.
Mursik is a Kenyan fermented milk made by inoculating fresh cow milk in a fire‑smoked clay gourd, where lactic acid bacteria lower the pH and produce a tangy, slightly effervescent product.
Milk is fermented by mesophilic lactic acid bacteria in earthen pots, producing a tangy, creamy product.
Kitchen utensil
Cook's treat: a Cooking culinary technique.
Alkaline hydrolysis of phenolic compounds and pectins to neutralize bitterness and soften texture.
Biogas cooking uses methane-rich gas from anaerobic digestion to power stoves with high flame temperatures and low emissions when properly balanced.
Slowing fermentation in the fridge to enhance flavor in levain breads.
Emulsification of honey and oil.
Spontaneous souring of sorghum dough (kisra) through ambient fermentation.
Hydrocolloids are polysaccharides or proteins that can form gels or thicken liquids when hydrated.
Sun‑drying of cassava and plantains reduces moisture and cyanide content using solar heat.