Are locust beans fermented? The definitive guide to a West African delicacy
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4 min read
It is a well-established culinary fact that African locust beans are indeed fermented, a process essential for their transformation from hard, inedible seeds into a beloved, umami-rich condiment. This traditional alkaline fermentation method has been employed across West Africa for centuries to produce flavorful seasonings like dawadawa, iru, and soumbala.
