Fermentation Can Make Things Made From Beans Even Better

Farinata is made by mixing chickpea flour and water. Most recipes emphasize letting it soak for an hour, four hours or eight hours so that the water can fully absorb into the batter. Akaraje is a Afro-Brazilian fried sort of fritter out of black eyed peas. If you ferment it for a day or two first, it just gets lighter and more delicious. And, you know, this is what fermentation does. I love it.