West African maize and manioc (cassava), gourd and tree seeds are noteworthy for their use as fermented staple foods ‘ablo’, ‘toh’, ‘atcheke’, ‘inu’, ‘ogiri’. I confess that I am salivating as I write the names of these tasty foods.
Pavlovian response over, Pablo reminds us that…
…not all varieties ferment equally well and in the same way; some turn to sugars and become alcoholic rather quickly and others ferment slowly enough to release more proteins and nutrients or combine better with other food components.
There’s a lot, lot more…