Tag: Soumbala

Recent studies on dawadawa, the fermented form of locust beans, show it can have a protein content as high as 40%. This raises a key question: are locust beans high in protein across all forms, and how does this popular legume compare to other sources?

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.