Ingredients

The Next Superfood

A centuries-old Indonesian superfood, Tempeh is a fermented bean product with a unique history dating back to the 1600s.

In many Javanese villages, there is a fable told to children about the "Tempeh Man," a mythical figure who gained superhuman strength and health by eating tempeh every day. This story is used to encourage children to eat tempeh, highlighting its health benefits and promoting it as a nutritious part of their diet.

At Mamame, we are inspired by this rich history and the remarkable benefits of tempeh. By turning tempeh into a convenient and delicious snack, we honor the tradition and health benefits of this legendary food, while introducing a new generation to its incredible potential.

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The Mamame Recipe

Peep into our revolutionary patented recipe that ensures our Tempeh Chips are crispy, flavorful, and fresh.

Black-eyed peas offer a high-protein, fiber-rich, easy-to-digest alternative to soy, with a mild taste and lower environmental impact.
We use coconut oil for its healthier fats, antioxidants, and heat stability, keeping our chips crispy and free from harmful trans fats and oil oxidation.
Tapioca flour is a gluten-free, easily digestible ingredient that provides quick energy, making it ideal for those with gluten intolerance or sensitive stomachs.
Rhizopus oligosporus is a beneficial fungus commonly used in the centuries-old fermentation process of making tempeh. It binds the beans together, creating the firm, cake-like texture of tempeh, and contributes to its slightly nutty flavor. This fungus ferments beans, improving protein digestibility, reducing anti-nutrients like phytic acid, and increasing vitamin B12 levels, making tempeh a highly nutritious source of protein and fiber.

Black-eyed peas offer a high-protein, fiber-rich, easy-to-digest alternative to soy, with a mild taste and lower environmental impact.
Tapioca flour is a gluten-free, easily digestible ingredient that provides quick energy, making it ideal for those with gluten intolerance or sensitive stomachs.

We use coconut oil for its healthier fats, antioxidants, and heat stability, keeping our chips crispy and free from harmful trans fats and oil oxidation.
Rhizopus oligosporus is a beneficial fungus commonly used in the centuries-old fermentation process of making tempeh. It binds the beans together, creating the firm, cake-like texture of tempeh, and contributes to its slightly nutty flavor. This fungus ferments beans, improving protein digestibility, reducing anti-nutrients like phytic acid, and increasing vitamin B12 levels, making tempeh a highly nutritious source of protein and fiber.

The Mamame Process

1. Prepare

Black-eyed beans are boiled and prepared for fermentation
2. Ferment

We mix the Tempeh Starter in with boiled black-eyed beans. The mixture is fermented using our proprietary method
3. Cook

Our chips are thinly sliced and fried in coconut oil to maximize the crispy texture
4. Season

The cooked chips are seasoned with our all-natural ingredients
5. Voila!

The final product is a nutritious, protein-packed snack with no additives.