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Meat from Sudan
Miriss is a Sudanese fermented product made from the fat sheath (omentum) of slaughtered animals and used to flavour sauces. A 2022 sequencing study of samples from Sudanese homes and open-air markets in Khartoum and Omdurman found Bacteroides and Lysinibacillus most abundant, with fly-larva-associated bacteria in some samples. No source gives its making times or conditions.
A short entry: the sources we found record only what is said here about Miriss itself. Its own sources do not record how it is made, so the steps and scenes below are those of Sa-um, the closest documented meat ferment, shown as a guide to the method, not as a record of Miriss.
| abdominal fat sheath (omentum / caul fat) of slaughtered animals |
Total time across the steps of Sa-um: 2 days – 5 days
What changes: Fresh caul fat from the butcher is minced
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Miriss is a Sudanese fermented product made from the fat sheath (omentum) of slaughtered animals and used to flavour sauces. A 2022 sequencing study of samples from Sudanese homes and open-air markets in Khartoum and Omdurman found Bacteroides and Lysinibacillus most abundant, with fly-larva-associated bacteria in some samples. No source gives its making times or conditions. Bacteroides and Lysinibacillus, the most abundant bacteria does most of the fermenting.
Miriss ferments animal fat rather than meat.
Open-air handling lets in outside microbes; fly-larva-associated bacteria were found in some samples.
Every number is labelled with how it is known. How this atlas is made
