Fermentation

The residues of the beverage, dated ca. 7000-6600 BCE, were recovered from early pottery from Jiahu

Sweet curd) is a fermented sweet doi (curd) originating from the Bengal region of the Indian subcontinent.

Num banhchok (Khmer: នំបញ្ចុក, num bânhchŏk Khmer pronunciation: [nom ɓaɲcok]) are lightly fermented Cambodian rice noodles and a breakfast noodle dish. banhchok "បញ្ចុក" translates to "to feed" in Khmer language.

Whole sour cabbage is a fermented vegetable food preserve, popular in Eastern European and Balkan cuisines.

Panta bhat or poita bhat (Bengali: পান্তা ভাত pàntà bhàt; Assamese: পঁইতা ভাত poĩta bhat or পন্তা ভাত ponta bhat) consists of cooked rice soaked and fermented in water.

Chikwangue, also known in Cameroon as bobolo and in the Congo River basin language of Lingala as kwanga, is a starchy, fermented-cassava product that is a staple food across Central Africa: the Democratic Republic of Congo (DRC), the Republic of Congo (RotC), Gabon, Cameroon and Equatorial Guinea.

Lahpet, also spelled laphek, laphet, l'phak, leppek, le'pek, or lek-pek in English (Burmese: လက်ဖက်, MLCTS: lak hpak, pronounced [ləpʰɛʔ]), is Burmese for fermented or pickled tea.

The dish is prepared from fermented cassava pulp that has been grated or granulated.

Sour cereal soup is a Slavic traditional soup made with various types of cereals such as rye, wheat and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may contain meat such as boiled sausage and bacon, along with other ingredients such as hard-boiled eggs, potatoes and dried mushrooms.

Ba mi ku or banku are balls of slightly fermented corn and cassava flour mix that are boiled in hot water.

Meanwhile, in Nigeria fufu is made solely from fermented cassava, giving it its unique thickness compared to that found elsewhere.

In Ghanaian cuisine, banku and akple ( ) are staple dishes made of a slightly fermented cooked mixture of maize and cassava doughs formed into single-serving balls.

Mansaf (Arabic: منسف /‍ˈ‍man‍.‍saf‍‍‍/) is a traditional Jordanian dish made of lamb, cooked in a sauce of fermented dried yogurt and served with rice or bulgur.

Dairy-based options include ayran, a cold, salted yogurt drink that complements the cuisine's rich, spiced flavors, and common fermented drinks like qatiq and kumis (fermented mare’s milk), tied to pastoral traditions.

mango or lemon achar: salt-fermented fruit with piri-piri