Fermented Grain Recipes from Around the World

In my last two posts on grains, I described how traditional food processing methods make grains more nutritious and digestible (1, 2). I promised to briefly describe a few recipes from around the world, then got distracted by other things. Here they are.Africa: OgiGrain fermentation is widespread in Africa and is probably nearly as old as agriculture on the continent. The nutritional importance of fermentation is suggested by the amount of time...