Soumbara

Soumbara, also known as iru or dawadawa, is a fermented locust bean condiment widely used in West African cuisine, particularly in Nigeria, Benin, and Togo. It is derived from the seeds of the African locust bean tree (Parkia biglobosa). The preparation process involves boiling the seeds, removing their outer shell, and then fermenting them for several days. This fermentation process is crucial as it softens the beans and develops their distinctive pungent aroma and umami flavor.

The texture of soumbara can vary from soft paste to small, firm granules, depending on the specific preparation and regional variations. Its strong smell can be off-putting to those unfamiliar with it, but it is a highly valued ingredient for its ability to enhance the depth and richness of dishes. Soumbara is a staple in many traditional soups and stews, adding a savory complexity that is difficult to replicate. It is often used in dishes like egusi soup, ewedu, and various bean-based preparations. Beyond its culinary uses, soumbara is also a source of protein, fats, and minerals, making it a nutritionally significant food in the regions where it is consumed.