Fermented Cereal, Root and Starch Staples

Gathers the traditional fermentation techniques that turn grains, roots and other starchy plants into staple foods. They include the Ethiopian and Eritrean injera batter of teff, the South Asian rice and black gram batter used for idli, the West African ogi made from maize, sorghum or millet, the Ghanaian kenkey made from fermented maize dough, the Ethiopian kocho made from the enset plant, and the West African cassava preparations attieke and garri. A technique belongs here when its own cited article describes fermenting or processing a cereal, a root or a starchy plant into a staple food. It excludes the fermentation of fish, soybeans and seasonings, which has its own group.