Dawadawa is a flavour created from the seeds of Parkia biglobosa, commonly known as the African locust bean tree. This deciduous, widely spreading plant, which is a member of the Fabaceae family, may grow up to twenty meters tall.

The tree’s bark, leaves, pods, and seeds are all used in Western Africa for food preparation and medicine; but, due to their high nutritional value, the seeds are one of the most significant.

To prepare Dawadawa, the seeds are separated from the pulp and cooked again to create a sticky fermented combination. They are then covered in ash and crushed, dried in the sun, and then given another hand-cleansing procedure.

Dawadawa is a staple in Western Africa and is valued for its strong umami taste, which gives rice dishes, stews, and soups depth. In addition to containing some vitamin C, phosphate, and potassium, African locust bean tree seeds are an excellent source of calcium, lipids, and protein.

Product Application

Dawadawa is a condiment that is added to cooked foods to improve flavor. It is simple to cut the black cakes or spheres into pieces and add them to soups or stews for flavor. Additionally, they can be used to season rice dishes, noodles, curries, or casseroles.

Dawadawa is a typical flavoring for okra soup, alefu soup, bitter-leaf soup, palm nut soup, and soup made with melon. Additionally, it’s utilized in the Nigerian dishes fakoye, which is a braised chicken meal, and jollof, which is a rice dish that’s been prepared with minced beef, tomatoes, bell peppers, garlic, and ginger.