Dawadawa: West Africa’s Umami Gem

1. Thoroughly rinse the dried African locust beans to remove any debris.

2. Place the rinsed beans in a large pot, cover with plenty of water, and add salt if desired. Bring to a boil and cook for 5-6 hours, or until the beans are very soft and can be easily mashed. You may need to add more water during cooking.

3. Drain the cooked beans and allow them to cool slightly. Gently pound the beans in a mortar or use a food processor to loosen the outer skin. Be careful not to mash them completely at this stage.

4. Rinse the pounded beans repeatedly to remove all the loosened skins. This dehulling process is crucial for a smooth product.

5. Place the dehulled beans in a clean bowl or container. Cover the bowl with a clean cloth or banana leaves and place it in a warm spot for 2-4 days to ferment. The beans will become sticky, develop a strong, pungent aroma, and a brownish color. Stir once a day.

6. Once adequately fermented, transfer the beans to a mortar or food processor and pound or blend them into a smooth, dark paste.

7. Form the dawadawa paste into small balls, cakes, or disc shapes, about 1-2 inches in diameter.

8. Arrange the shaped dawadawa on a clean tray or mat and sun-dry for several days until completely firm and dry. Alternatively, use a dehydrator on a low setting.

9. Store the dried dawadawa in an airtight container in a cool, dry place for extended shelf life.