Sumbala

🌱 Vegan

Sumbala, also spelled soumbala, is a fermented condiment from West African cooking, traditionally made from locust beans of the néré tree (Parkia biglobosa). Its pungent aroma and deep savoury flavour make it a staple in many regional stews and soups.

History

Sumbala is traditionally made by boiling the seeds, cleaning them and packing them so they ferment over several days. The work is usually done by women, and it demands patience and close attention to the process.

Over time, partly due to the availability of raw materials, soybeans have also come into use and in some areas now largely replace néré seeds. Industrial production has brought the condiment into bouillon cubes, although these are generally of lower quality than the artisanal product.

Culture

Sumbala is valued across much of West Africa and is part of everyday cooking for many communities. It is typically used in modest amounts, around twenty grams per person on average, to add depth to sauces and stews. Its name comes from the Manding languages, but each region has its own term, such as dawadawa or daddawa in Hausa, or iru in Yoruba. Water scarcity can make large-scale production difficult, which keeps local, household production important.

Trivia

Regional names. The condiment goes by different names depending on the language: iru in Yoruba, dawadawa in Hausa and netetou in Wolof.

Fermentation and aroma. During fermentation the reducing sugar content rises and, in the end, free amino acids increase markedly, which contributes to its intense flavour.