This is very fascinating. Thanks so much for taking the time. I've lived in Ghana for years but have not had a chance to travel to the north. So all I've known is the salted fish. ☺️ I hope I get to try this ingredient in a dish in the near future. Thank you!
As someone from northern Nigeria, this article truly resonated with me! Growing up, we would climb the African locust bean tree (Parkia biglobosa), which we called Doruwa, and enjoy its sweet yellow pulp straight from the pod. It was such a fun childhood memory! But I was today years old when I learned that Doruwa is actually the source of Dadawa (our northern name for fermented locust beans), an essential ingredient in dishes like Miyan Kuka and Miyan Taushe. I always thought it was just a tree that produced fruit like apples, I never realized its seeds were transformed into such an important umami-rich seasoning. This article beautifully highlights the deep-rooted traditions, culture, and ingenuity behind our food. I learned something new today, and I’m super excited! Thank you for this!
Thank you so much for this detailed response. It is my absolute pleasure to help fill gaps in our knowledge of our own foods. Thank you for being here ❤️
Amazing! We have various tree legumes that grow where I live here in upstate New York, like honey locust and Kentucky coffee tree. The seeds are mostly considered inedible, but reading accounts like this has me convinced that there simply isn’t a food culture that has learned how to properly process them into edible forms. I may have to experiment with alkaline fermentation :)
Thank you for this beautiful informative post and lovely pictures. One of my Nigerian aunties uses loads of dadawa instead of maggi cubes and we loved it. So I bought some from a Ghanaian woman on etsy. I agree the smell and taste is more like natto. I've been trying to make fermented sesame seeds which the Cameroonians on a video called Ogiri (are all fermented seeds Ogiri depending on the region?) I experimented based on a video not sure how it's supposed to really taste but it's good to me.
Cool! As for ogiri; it seems like more so a class of fermented oil seeds. There is ogiri okpei, ogiri Igbo, etc etc etc. If it smells funky and works for you; I am sure it is good 😊
yes, you can skip the soaking part for the broth. Just use plain water for the broth. Then for the rice part, saute the onions in oil, when it is soft, add the powder then proceed as normal
This is very fascinating. Thanks so much for taking the time. I've lived in Ghana for years but have not had a chance to travel to the north. So all I've known is the salted fish. ☺️ I hope I get to try this ingredient in a dish in the near future. Thank you!
If you have TZ even in Accra, it is in there.
I remember having it once or twice, but it was awhile ago. I'll have to go back and try it again.
As someone from northern Nigeria, this article truly resonated with me! Growing up, we would climb the African locust bean tree (Parkia biglobosa), which we called Doruwa, and enjoy its sweet yellow pulp straight from the pod. It was such a fun childhood memory! But I was today years old when I learned that Doruwa is actually the source of Dadawa (our northern name for fermented locust beans), an essential ingredient in dishes like Miyan Kuka and Miyan Taushe. I always thought it was just a tree that produced fruit like apples, I never realized its seeds were transformed into such an important umami-rich seasoning. This article beautifully highlights the deep-rooted traditions, culture, and ingenuity behind our food. I learned something new today, and I’m super excited! Thank you for this!
Thank you so much for this detailed response. It is my absolute pleasure to help fill gaps in our knowledge of our own foods. Thank you for being here ❤️
Amazing! We have various tree legumes that grow where I live here in upstate New York, like honey locust and Kentucky coffee tree. The seeds are mostly considered inedible, but reading accounts like this has me convinced that there simply isn’t a food culture that has learned how to properly process them into edible forms. I may have to experiment with alkaline fermentation :)
I love the way you write. Feels like I am your kitchen hearing stories and learning about your culture through food. Thank you!
wow thank you!
Thank you for this beautiful informative post and lovely pictures. One of my Nigerian aunties uses loads of dadawa instead of maggi cubes and we loved it. So I bought some from a Ghanaian woman on etsy. I agree the smell and taste is more like natto. I've been trying to make fermented sesame seeds which the Cameroonians on a video called Ogiri (are all fermented seeds Ogiri depending on the region?) I experimented based on a video not sure how it's supposed to really taste but it's good to me.
Cool! As for ogiri; it seems like more so a class of fermented oil seeds. There is ogiri okpei, ogiri Igbo, etc etc etc. If it smells funky and works for you; I am sure it is good 😊
Thanks! So I had my Nigerian stepmom taste it a few days ago and it passed the smell and taste test. I'm excited!
Do you have any recommendations for making this with dawa dawa (powdered) instead?
yes, you can skip the soaking part for the broth. Just use plain water for the broth. Then for the rice part, saute the onions in oil, when it is soft, add the powder then proceed as normal