Burkina Faso • Africa • medium • 210 mins
Burkina Faso Soumbala
Description
Soumbala is a traditional fermented condiment made from the seeds of the African locust bean tree. It is a staple in Burkinabé cuisine, often used to enhance the flavor of soups and stews, and is celebrated for its rich umami taste and nutritional benefits.
Ingredients
- 500g locust bean seeds
- 1 liter water
- Salt to taste
Instructions
- Begin by thoroughly washing the locust bean seeds to remove any impurities.
- Boil the seeds in water for about 2-3 hours until they are soft.
- Once cooked, drain the seeds and allow them to cool.
- Remove the outer shells of the seeds to extract the inner pulp.
- Mash the pulp into a smooth paste using a mortar and pestle or a food processor.
- Shape the paste into small balls or cakes and place them in a clean container.
- Allow the soumbala to ferment for 2-3 days in a warm place, covered with a cloth.
- After fermentation, store the soumbala in the refrigerator for later use.
Nutritional Information
Calories: 50 per serving
Servings: 10
Dietary: gluten-free, vegan
Health Benefits
Soumbala is rich in protein and essential amino acids derived from locust bean seeds, making it an excellent option for vegan diets. It is low in calories and gluten-free, catering to those with dietary restrictions. The fermentation process used in preparing soumbala enhances its probiotic content, promoting gut health. Additionally, this dish is a staple in Burkinabe cuisine, providing cultural nourishment and community bonding through shared meals.
Cultural Significance
Soumbala is deeply rooted in the culinary traditions of Burkina Faso and is often associated with communal cooking practices. It reflects the agricultural heritage of the region and the importance of local ingredients in everyday meals.
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