132 fermented foods and drinks, grouped by region: what each one is, how it is made, and whether it is safe to make at home. Articles marked "Updated" have been rewritten with checked sources.
Fermented foods and drinks from China, Japan and Korea: soybean pastes, koji, pickles, rice wines and fermented tea.
Zha cai is the salted, pressed and fermented stem of tuber mustard (Brassica juncea var. tumida) from Fuling, Chongqing, dated to 1898. Industrially it's pickled three times in…
Updated
Kasuzuke are Japanese foods cured in sake kasu, the lees pressed from sake mash, which contains about 8% alcohol. Nara-zuke, the best-known kind, is salted melon or other…
Updated
Jiu niang (lao zao in Sichuan) is Chinese sweet fermented glutinous rice: steamed sticky rice mixed with a jiuqu starter and kept warm for about two days, until…
Updated
Hong qu, or red yeast rice, is cooked rice fermented with the mould Monascus purpureus until it turns deep red; it colours char siu, red-braised pork and Fujian…
Updated
Cheonggukjang is Korea's fast soybean ferment: soft-cooked soybeans held at about 40–42°C for 48–72 hours, fermented by Bacillus bacteria like natto, then mashed – often with a little…
Updated
Umeboshi are Japanese ume (Prunus mume) packed in 15–18% salt for about a month, colored with red shiso and sun-dried. Traditional salt-pickled umeboshi contain 18.2 g salt per…
Updated
Natto is Japanese fermented soybeans: soft-cooked whole soybeans inoculated with Bacillus subtilis var. natto and held at about 40–42°C for 18–24 hours, then refrigerated. Per 100 g it…
Updated
Doenjang is Korea's fermented soybean paste. Cooked soybeans are formed into meju blocks and fermented for weeks by Bacillus bacteria and molds, then soaked in strong salt brine:…
Updated
Makgeolli is Korea's milky, lightly fizzy rice wine: steamed rice is fermented with water and nuruk – a starter cake of molds, yeasts and lactic acid bacteria –…
Updated
Doubanjiang is Sichuan's fermented chili bean paste, best known from Pixian near Chengdu. Broad beans are made into a koji with Aspergillus oryzae, fermented in brine and mixed…
Updated
Pao cai is Sichuan's fermented pickle: firm vegetables such as radish, cabbage and long beans submerged in a 6–8% salt brine with Sichuan pepper, chilies and a little…
Updated
Sikhye is a sweet Korean rice drink: cooked rice steeped in barley-malt water at about 55–65°C for 3–5 hours until the grains float, then sweetened, boiled and chilled.…
Updated
Gochujang is Korea's fermented red pepper paste: glutinous rice porridge sweetened by barley-malt enzymes, mixed with meju (fermented soybean) powder, gochugaru and salt, then aged for at least…
Updated
Shio koji is a Japanese seasoning of rice koji, salt and water, left at room temperature and stirred daily for 7–14 days until thick, sweet and savory. Enzymes…
Updated
To make miso, mash cooked soybeans with rice koji and salt – about 900 g dried soybeans, 900 g koji and 400 g salt, roughly 12% salt overall…
Updated
Pu-erh is a post-fermented tea from Yunnan, China. Raw (sheng) pu-erh is pressed and aged naturally for years; ripe (shou) pu-erh is fermented in piles for weeks to…
Updated
Sufu (furu, fermented bean curd) is tofu fermented by a mold such as Actinomucor or Mucor, then aged in salt and rice wine until creamy, salty and intensely…
Updated
Nukazuke are Japanese pickles made by burying vegetables in a nukadoko – a fermenting bed of rice bran, salt and water that's stirred daily and kept going for…
Updated
Koji amazake is a sweet, non-alcoholic Japanese drink made by holding cooked rice, rice koji and water at 50–60°C for several hours, until the koji's enzymes have turned…
Updated
Fermented fish and shrimp, rice wines, pickles and fermented cakes from the Philippines, Vietnam, Thailand, Laos, Cambodia, Myanmar, Malaysia and Indonesia.
Pa daek (pla ra in Thailand) is the fermented fish paste of Laos and Isan: small freshwater fish salted with roasted rice or rice bran and fermented for…
Updated
Rượu cần is the jar rice wine of Vietnam's highland peoples: cooked glutinous rice is mixed with a dried men starter, sealed in an earthenware jar to ferment,…
Updated
Basi is the fermented sugarcane wine of the Ilocano people of northern Luzon, Philippines. Cane juice is boiled down, dried bark – usually two or three of samac,…
Updated
Lahpet is Myanmar's fermented tea leaf: steamed tea leaves packed tightly and fermented until soft, sour and savoury, mainly by Lactobacillus and Acetobacter with yeasts. It's eaten as…
Updated
Dưa muối, or dưa cải chua, is Vietnamese mustard greens fermented in salt brine until golden-yellow, sour and crunchy, eaten beside rich braises and cooked into sour soups.…
Updated
Oncom is a mold-fermented cake from West Java, Indonesia, made from by-products such as okara (soy milk pulp) and peanut press cake. Red oncom is grown over by…
Updated
Tapuy is the rice wine of the Philippine Cordillera (Benguet, Ifugao, Mountain Province): steamed glutinous rice fermented in a closed jar with bubod, a dried starter of rice,…
Updated
Tempoyak is fermented durian from Malaysia and Indonesia: durian flesh with about 2% salt, fermented at warm room temperature (about 27°C) for 4–6 days until sour, then refrigerated.…
Updated
Balao-balao (burong hipon) is a Kapampangan ferment of fresh shrimp, cooked rice and salt, soured by lactic acid bacteria over about a week and sautéed before serving. Because…
Updated
Prahok is Cambodia's salted, fermented freshwater fish paste – grey-brown, very salty (17–27% salt) and pungent – used by the spoonful to give Khmer soups, curries and dips…
Updated
Naem (nham) is Thai fermented pork sausage: minced pork, pork rind, cooked sticky rice, garlic and salt fermented for a few days until sour. Lactic acid bacteria lower…
Updated
Tapai (tape ketan) is steamed glutinous rice fermented with a ragi starter. Soak the rice for 4–8 hours, steam it for about 30 minutes, cool it to lukewarm,…
Updated
Atchara is the Filipino sweet-sour pickle of shredded green papaya, carrot, ginger, onion and pepper in a boiled vinegar-and-sugar brine. It's a vinegar pickle, not a fermented food,…
Updated
Burong isda is a Filipino ferment of cooked rice, fish and salt from Luzon, soured by lactic acid bacteria over about 3–7 days and usually sautéed before serving.…
Updated
Fermented batters, pickles, dairy drinks, greens and grain beers from India, Nepal and the Himalayan region.
Kinema is a sticky, umami fermented soybean food from eastern Nepal, first made by the Limboo people and now eaten across the Darjeeling Hills, Sikkim and southern Bhutan,…
Updated
Wadi (wari, bori) are small balls or cones of soaked, ground black gram (urad dal) paste, fermented for about 10 hours, spiced, shaped and sun-dried for 2–3 days…
Updated
Koozh is a Tamil fermented millet porridge made from finger millet (ragi) or pearl millet (kambu), soured, cooked, then thinned with buttermilk or water and drunk cool with…
Updated
Judima is the GI-tagged rice wine of the Dimasa people of Assam, Northeast India. Cooked rice is fermented for 5–7 days with humao, a starter cake of rice…
Updated
Gundruk is Nepal's fermented, sun-dried leafy vegetable. Wilt mustard, radish or cauliflower leaves for a day or two, shred them, pack them very tightly into a jar without…
Updated
Chhurpi is a Himalayan cheese from Nepal, Sikkim, Bhutan and Tibet, made from cow or yak milk – traditionally from the buttermilk left after churning butter, heated until…
Updated
Handia (haria) is the rice beer of Adivasi communities in Jharkhand, Odisha, West Bengal and Chhattisgarh: cooked rice fermented for 2–4 days with ranu, dried herbal starter tablets…
Updated
Soibum is fermented bamboo shoot from Manipur, Northeast India: thinly sliced tender shoots soured by lactic acid bacteria such as Lactobacillus brevis, L. plantarum and Leuconostoc species, then…
Updated
Jalebi are spirals of fermented wheat batter, deep-fried at about 175–180°C and soaked briefly in saffron-cardamom sugar syrup. The batter is left overnight (12–24 hours at 25–30°C) to…
Updated
Idli are South Indian steamed cakes made from rice and urad dal, soaked, ground and fermented overnight at about 28–32°C, then steamed for about 10–12 minutes. The batter…
Updated
Traditional (khatta) dhokla is made by soaking chana dal and rice, grinding them with a little yogurt, fermenting the batter overnight at 25–30°C until sour and bubbly, steaming…
Updated
Chang (chhaang) is the home-brewed grain beer of Tibet and the Tibetan-speaking Himalaya: cooked barley – or rice or millet at lower altitudes – fermented for a few…
Updated
Dosa batter is rice and urad dal – about 4:1 by volume, with a little fenugreek – soaked, ground and fermented overnight (8–12 hours at about 25–32°C) until…
Updated
Kanji is North India's fermented black carrot drink: carrot sticks, ground mustard seed and salt in water, fermented for 3–5 days until sour and deep purple. In one…
Updated
Achaar is South Asia's everyday pickle: lemons, raw mango, chilies or vegetables preserved with salt, spices and often oil. Salt and acid do the preserving – the oil…
Updated
Lassi is a North Indian and Pakistani yogurt drink: whisk plain yogurt (dahi) with a little cold water until frothy, then season it with salt and roasted cumin,…
Updated
Tongba is eastern Nepal's traditional millet drink: cooked finger millet is fermented with a dried marcha starter for about a week, packed into a tall vessel, topped with…
Updated
Fermented milks, dried yogurt and qvevri wine from Kazakhstan, Central Asia, Georgia, Armenia and Azerbaijan.
Matsun is Armenia's ancient cultured milk — fermented at room temperature using heirloom starter cultures. Lighter than Greek yogurt, tangier than commercial yogurt, and rich in 25 distinct…
Dovga is an Azerbaijani soup of sour yogurt cooked with rice, often chickpeas, and plenty of fresh herbs such as dill, coriander, mint and spinach, served hot or…
Updated
Qvevri wine is made in Georgia's large, egg-shaped clay jars: pressed grapes go in with their skins, stalks and pips, and the sealed, buried qvevri ferments the wine…
Updated
Qurut (kurut) is Central Asian and Afghan dried yogurt: sour yogurt strained thick, salted, shaped into small balls and dried hard. It's eaten as a salty snack or…
Updated
Matsoni (Georgian) and matsun (Armenian) are the same fermented milk of the South Caucasus. Traditional matsoni is dominated by the yogurt bacteria S. thermophilus and L. bulgaricus, so…
Updated
Shubat is Kazakhstan's fermented camel milk: thin, tangy and lightly fizzy, fermented by lactic acid bacteria and yeasts. Its vitamin C and protein vary widely (28–417 mg vitamin…
Updated
Yogurt drinks and cheeses, grain-and-yogurt ferments, pickles and aged butter from Turkey, Iran, the Levant, Iraq, Egypt and Morocco.
Fesikh (feseekh, faseikh) is whole fish, usually grey mullet, salted without gutting and left to ferment for 15 days to 3 months, eaten in Egypt at Sham el-Nessim…
Updated
Amba is a tangy green-mango sauce with fenugreek, turmeric and chilli from Iraqi cooking, now the classic sauce of the Israeli sabich sandwich. To ferment it, salt sliced…
Updated
Bouza is Egypt's thick, sour, yellowish wheat beer. Three-quarters of the wheat is made into thick, very lightly baked loaves, a quarter is sprouted for 3–5 days, dried…
Updated
Shanklish is a Lebanese and Syrian cheese made from fermented yogurt curd, rolled into balls and coated in dried thyme or za'atar and chili. Aged shanklish is mold-ripened…
Updated
Torshi is the Persian family of sour pickles. Torshi makhloot, the everyday mixed version, combines cauliflower, carrots, celery, eggplant and other vegetables with garlic, tarragon, mint, nigella and…
Updated
Labneh is yogurt strained until thick and spreadable, between Greek yogurt and cream cheese – no rennet involved. Make it by salting plain live yogurt and draining it…
Updated
Raib is Morocco's fermented whole milk: soft, spoonable and mildly tangy. Studies of traditional raib found mesophilic lactic acid bacteria – Lactococcus lactis and enterococci – so it…
Updated
Smen is the salted, aged fermented butter of Morocco and Algeria, used by the spoonful to season couscous and tagines. Traditionally it is churned from spontaneously soured raw…
Updated
Ayran is Turkey's cold, salty yogurt drink. Whisk equal parts plain yogurt and cold water with a pinch of salt until frothy, and serve it very cold with…
Updated
Doogh is Iran's cold, savory yogurt drink: blend equal parts plain yogurt and cold water (still or sparkling) with a pinch of salt and crushed dried mint, and…
Updated
Boza is a thick, sweet-sour, lightly fizzy fermented grain drink from Turkey and the Balkans. Cook millet (or maize, wheat or rice) into a thin porridge, blend and…
Updated
Kishk is a Lebanese staple of bulgur fermented with yogurt for about a week, then sun-dried and rubbed into a sour, savory powder that keeps for months. It's…
Updated
Tarhana is a Turkish pantry food made by fermenting a dough of wheat flour, yogurt, vegetables and spices for one to seven days, then drying and grinding it.…
Updated
Fermented cassava, maize and millet, locust beans and oil seeds, and palm wine from West and Central Africa.
Ugba (ukpaka) is the Igbo fermented African oil bean: the seeds of Pentaclethra macrophylla are boiled for hours, dehulled, sliced, cooked again, soaked overnight and washed, then wrapped…
Updated
Gari is a West African staple made from cassava that is peeled, grated, fermented, pressed and roasted into dry granules with no more than 12% moisture (Codex). The…
Updated
Pito is the malted sorghum beer of northern Ghana, called dolo in Burkina Faso. Sorghum malt is mashed, then the wort is soured overnight at 30–33°C by lactic…
Updated
Fura da nono is a drink from northern Nigeria and the Sahel: fura (millet dough balls spiced with ginger, cloves and pepper, cooked to set) crumbled into nono…
Updated
Kunu is a family of non-alcoholic grain drinks from northern Nigeria; kunun zaki, the most popular, is made by steeping millet (often with sorghum), wet-milling it with ginger…
Updated
Palm wine is the naturally fermented sap of palm trees such as oil, raffia, palmyra and coconut palms, drunk across West and Central Africa and South and Southeast…
Updated
Ogiri is a pungent fermented seed paste used to season soups in southern Nigeria and West Africa. Cooked seeds – castor (ogiri isi), melon or sesame – are…
Updated
Kenkey is southern Ghana's fermented maize dumpling: maize is soaked, ground and fermented for about 2–3 days, part of the dough is cooked into aflata and kneaded back…
Updated
Dawadawa (iru, soumbala) is a West African seasoning of fermented African locust beans (Parkia biglobosa). The seeds are boiled, dehulled, boiled again and fermented 2–4 days by Bacillus…
Updated
Gari, fufu and attiéké are West and Central African staples made by fermenting cassava. Raw cassava contains linamarin, which can release cyanide; grating, fermenting, pressing and toasting or…
Updated
Ogi (pap or akamu) is a West African fermented porridge. Maize, sorghum or millet is soaked for one to three days, wet-milled and sieved, and the settled starch…
Updated
Sorghum, maize and banana beers, fermented milks, injera and other ferments from Ethiopia to South Africa.
Urwagwa is Rwanda's traditional banana beer. Bananas are ripened under grass and leaves for about six days, peeled, and kneaded with spear grass to release their juice, which…
Updated
Thobwa is a non-alcoholic fermented drink from Malawi. Maize porridge is cooled to about 45°C, mixed with ground malted grain (in central Malawi, malted maize), left overnight to…
Updated
Maheu (mahewu, amahewu) is a Southern African non-alcoholic drink made by fermenting thin cooked maize porridge. Cook maize meal with water for 15–20 minutes, cool it, stir in…
Updated
Umqombothi is a traditional South African opaque beer made from maize meal and sorghum malt. The malt's enzymes turn cooked maize starch into sugar, and wild lactic acid…
Updated
Hwahwa (Shona for beer, also doro) is Zimbabwe's traditional opaque beer of sorghum or finger millet malt, often with maize, soured by lactic acid bacteria and then fermented…
Updated
Kisra is Sudan's thin fermented sorghum flatbread. Sorghum flour mixed with twice its weight of water ferments in about a day at 30°C, its pH falling from about…
Updated
Busaa is the traditional opaque beer of western Kenya: maize grits are soured in water for 2–3 days, roasted into a crumb, then brewed with finger millet malt…
Updated
Tonto is Uganda's traditional banana beer. Ripe beer bananas are peeled and squeezed with grass, and the juice is diluted, mixed with roasted sorghum and fermented by wild…
Updated
Mbege is the traditional beer of the Chagga people of Mount Kilimanjaro, brewed from cooked bananas and finger millet malt and fermented by wild yeasts and bacteria. Tanzanian…
Updated
Tella is Ethiopia's traditional home-brewed beer: barley malt (bikil) and ground gesho leaves are fermented, then kita flatbread and dark roasted grain flour (asharo) are added over two…
Updated
Mursik is the fermented milk of Kenya's Kalenjin communities: boiled milk fermented for 3–5 days in a gourd lined with fine charcoal from selected trees, which makes it…
Updated
Togwa is a Tanzanian sweet-sour fermented drink made by cooking a maize (or sorghum or millet) flour porridge, sweetening it with finger-millet malt and fermenting it for about…
Updated
Injera is Ethiopia's and Eritrea's spongy, sour teff flatbread. Teff flour and water ferment for about 2–3 days with ersho, the yellow liquid saved from the last batch;…
Updated
Tej is Ethiopian honey wine: roughly 1 part honey to 3 parts water, fermented with gesho (Rhamnus prinoides) sticks for about two to three weeks at 20–28°C, then…
Updated
Amasi (maas) is Southern Africa's thick, tangy fermented milk, soured at room temperature by lactic acid bacteria such as Lactococcus and Leuconostoc. To make it safely at home,…
Updated
Kvass, fermented milks, sheep cheese, sour soups and whole-vegetable pickles from Eastern Europe and the Balkans.
Kiseli kupus is Balkan sour cabbage: whole cored heads of white cabbage fermented in brine and used leaf by leaf, above all for sarma. Use salt equal to…
Updated
Borș is a Romanian and Moldovan sour liquid made by fermenting scalded wheat bran in water for 2–4 days (1–2 days with some old borș as starter). Lactic…
Updated
Trahanas is the Greek and Cypriot pantry crumble of fermented milk (sour trahanas) or fresh milk (sweet) and cracked wheat: the milk is fermented, the wheat added, the…
Updated
Turšija is the Balkan tradition of pickling whole or large-cut vegetables – peppers, cucumbers, green tomatoes, cauliflower, carrots and cabbage – for winter. The fermented kind is made…
Updated
Ryazhenka is an Eastern European fermented milk made from baked milk: whole milk is held just below boiling for several hours until caramel-tan, cooled to about 42°C, mixed…
Updated
Kiselo mlyako is Bulgarian yogurt: milk fermented with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus at about 42–45°C until it sets into a firm, sour, unstrained curd, usually…
Updated
Żurek is Poland's sour rye soup, soured with żur – rye flour and water fermented for about 4–5 days, then strained. A Kraków study found the best rye…
Updated
Bryndza is Slovakia's soft, spreadable, salty sheep's cheese, made by ripening fresh ewes' milk lump cheese and grinding it with salt. Slovenská bryndza is an EU-protected PGI (2008)…
Updated
Kvass is a traditional Eastern European drink made by fermenting dark rye bread (or rye malt) with water, sugar, yeast and lactic acid bacteria. To make it, toast…
Updated
Fermented foods and drinks from Spain, Italy, Greece and Portugal.
Brine-cured olives are made Greek-style: ripe olives go straight into salt brine and ferment for months while the bitterness leaches out. University of California extension uses a brine…
Updated
Sidra natural is the traditional cider of Asturias, Spain: dry, sharp and faintly sparkling, made from blends of local cider apples with no added sugar. The DOP Sidra…
Updated
Colatura di alici is a clear, amber anchovy sauce from Cetara on Italy's Amalfi Coast, with PDO status. Gutted anchovies are layered with salt in wooden barrels and…
Updated
Brovada is a Friulian dish of white, purple-collared turnips fermented whole in red grape marc (pomace), then grated and cooked – traditionally served with musetto sausage or in…
Updated
Fermented milks, skyr, fermented fish and shark, and sima from Iceland, Norway, Sweden and Finland.
Sima is Finland's traditional drink for Vappu (1 May): water, sugar and lemon fermented with a pinch of yeast in sealed bottles for one to two days, with…
Updated
Viili is Finland's ropy fermented milk, made at room temperature: stir 1 tablespoon of viili starter into each cup (250 ml) of pasteurized whole milk and leave it…
Updated
Filmjölk is Sweden's mild fermented milk, set at room temperature by mesophilic lactic acid bacteria such as Lactococcus lactis and Leuconostoc. Stir a few tablespoons of plain filmjölk…
Updated
Surströmming is lightly salted Baltic herring fermented over the summer in northern Sweden and canned while still fermenting, so the cans bulge. Salt-loving bacteria and the fish's own…
Updated
Hákarl is Icelandic Greenland shark that's fermented for several weeks and then dried for weeks to months before being eaten in small cubes, usually with brennivín. Fresh Greenland…
Updated
Rakfisk is Norwegian trout or char, lightly salted and matured in brine at 3–7°C for 3–12 months, then eaten raw on flatbread with sour cream and onion. Half-fermented…
Updated
Skyr is Iceland's thick, high-protein cultured dairy food, and yes, it's fermented: skimmed milk is fermented with skyr cultures, then strained of its whey. It takes 3–4 times…
Updated
Corn, cassava, agave and fruit ferments from Mexico to the Andes and the Amazon, and Caribbean drinks.
Chicha de quinoa is an Andean chicha brewed from quinoa instead of maize. Like other chichas, its starch is turned into sugar by malting (or, traditionally, chewing) and…
Updated
Guarapo is freshly pressed sugarcane juice from Latin America and the Caribbean, called caldo de cana or garapa in Brazil. It's usually drunk fresh over ice with lime;…
Updated
Caribbean ginger beer is fresh ginger, sugar, lime and spices fermented with a ginger bug – a starter of grated ginger, sugar and water fed daily until it…
Updated
Cauim is a thick, sour fermented drink made by Indigenous peoples of Brazil from cooked cassava (and sometimes rice, maize or peanuts); traditionally some of the cassava was…
Updated
Balché is a Maya ceremonial drink of honey and water fermented with bark of the balché tree (Lonchocarpus), drunk in group ceremonies in Yucatán and among the Lacandon…
Updated
Tesgüino is a thick, mildly alcoholic sprouted-maize beer of northern Mexico, made by the Rarámuri (Tarahumara) and by Yaqui, Pima, Guarijío and Tepehuán communities. Maize is germinated in…
Updated
Tejate is a cold, foamy maize and cacao drink from the Zapotec Central Valleys of Oaxaca, Mexico. Nixtamalized maize is ground with toasted cacao beans, mamey sapote seed…
Updated
Tejuino is a cold fermented maize drink from western Mexico (Jalisco, Nayarit and neighboring states). Street tejuino is nixtamalized maize dough cooked with piloncillo and water, fermented for…
Updated
Curtido is El Salvador's tangy cabbage slaw, served with pupusas: shredded cabbage with carrot, onion, oregano and chili. It's made two ways – as a quick vinegar pickle…
Updated
Tepache is a Mexican drink made by fermenting pineapple peel and core with piloncillo, cinnamon and cloves in water for 2–3 days at room temperature. Wild yeasts and…
Updated
Masato is a thick, sour, lightly alcoholic Amazonian drink made by fermenting cooked cassava (yuca). Traditionally some of the cassava is chewed so saliva's amylase turns starch into…
Updated
Pozol is a non-alcoholic drink from Tabasco and Chiapas, Mexico: nixtamalized corn dough, often mixed with ground cacao, is shaped into balls and fermented for half a day…
Updated
Pulque is a traditional Mexican alcoholic drink (4–7% alcohol) made by fermenting aguamiel, the fresh sap of maguey agaves, seeded with actively fermenting pulque. Leuconostoc and other lactic…
Updated
Mauby (mabí) is a bittersweet Caribbean drink made by simmering mauby bark with cinnamon, clove and star anise, sweetening it and serving it cold. In Trinidad and Barbados…
Updated
Chicha de jora is an Andean corn beer made from jora – sprouted, dried and ground maize. The jora is mashed in hot water (about 65–70°C) so its…
Updated
Poi and pit-fermented breadfruit from Hawaiʻi and Polynesia.
Pacific Islanders traditionally fermented breadfruit in pits, turning it into a sour, pungent paste that was cooked and eaten – in the Marquesas and Chuuk mixed with fresh…
Updated
Poi is Hawaiian taro that's cooked, pounded and thinned with water into a smooth paste. It's eaten fresh (mild and slightly sweet) or fermented for a day or…
Updated
