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Soy and legumes from Northern Ghana, Northern Nigeria
dark, pungent umami seasoning balls for soups and stews. Made in 5 steps over 4.7 days. The longest step, ferment in covered basket, takes 4 days (Boateng M. et al. Nutritional and microbial p…) and runs at 25–50 °C (Opai-Tetteh S. 1999). Bacillus subtilis and B. licheniformis do most of the fermenting.
| Main step | 4 daysReported[Boateng2014] | Ferment in covered basket |
|---|---|---|
| Temperature | 25–50 °CMeasured[OpaiTetteh1999] | Ferment in covered basket |
| Acidity | pH 7 → 8.1Measured[OpaiTetteh1999] | Ferment in covered basket |
| seeds of African locust bean |
| néré (Parkia biglobosa); also P. filicoidea |
| Starter: spontaneous (millet flour sometimes added; old-batch material reported) |
Total time across the recorded steps: 4.7 days
What changes: Locust-bean seeds boil about 12 hours until the hard coats loosen
A pilot-plant account seen only in a search summary gives up to 24 h. Nigerian dawadawa is cooked about 12 h [Zannou2018]. Output: softened seeds.
Microbes at work in this step
killed
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
B. cereus present in some products [Akanni2018]; biogenic amines reported (soumbala study).
Hazards the sources name: B. cereus.
Every number is labelled with how it is known. How this atlas is made
Long-standing West African condiment; names across Manding, Hausa, Pulaar, Yoruba, Wolof, Krio, Zarma, Dagbanli, Mooré [WP-Dawadawa].
