How To Make Dawadawa
The African locust bean tree (Parkia biglobosa) is a deciduous tree that grows 7-30 meters tall throughout West Africa. The pods (locust beans) of the tree average 30-40 cm long and are filled with up to 30 seeds.
These seeds are fermented and made into a strong aromatic cakes sold as a food flavoring called dawadawa, often used in the preparation of most soups and stews and recommended for poor communities whose diets lacks proteins and vitamin B.
WHAT ARE THE HEALTH BENEFITS OF DAWADAWA?
Locally used for preparing soups and stews, the seasoning has many health benefits listed below:
1. Heals the wounds. Aloe vera is popular for its healing purposes.
2. Reduces fever.
3. Make vision better.
4. Healthful digestion.
5. Treating stroke.
6. Treating hypertension.
EQUIPMENT
Mortar
Pestle
Fabric bag
RECIPE INGREDIENTS
African locust bean seeds
Wood Ash
Water
DIRECTIONS ON HOW TO MAKE DAWADAWA
Place locust bean into a mortar and pound with a pestle to separate the seeds from their covering.
Remove chaff from the seeds and dry seeds in the sun for 24 hours.
Transfer the seeds in a saucepan, add water and boil until soft so that you can separate the seed coat from the seed. Drain and set aside to cool
Pour cooked seed back to mortar, add wood ash and pound again for some time and dry the seeds in the sun.
Sift the dawadawa seeds again to get rid of the seed coat.
Wash seeds again to remove any wood ash left.
Boil seeds again for two hours, drain the water and put them in a fabric bag. Squeeze away excess water from it.
Leave seeds for about 3 days until it becomes fermented completely.
Mould it into small balls and use them at your convenient time
TRY OTHER AFRICAN RECIPES
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
African locust bean seeds
Wood Ash
Water
Instructions
- Place locust bean into a mortar and pound with a pestle to separate the seeds from their covering.
- Remove chaff from the seeds and dry seeds in the sun for 24 hours.
- Transfer the seeds in a saucepan, add water and boil until soft so that you can separate the seed coat from the seed. Drain and set aside to cool
- Pour cooked seed back to mortar, add wood ash and pound again for some time and dry the seeds in the sun.
- Sift the dawadawa seeds again to get rid of the seed coat.
- Wash seeds again to remove any wood ash left.
- Boil seeds again for two hours, drain the water and put them in a fabric bag. Squeeze away excess water from it.
- Leave seeds for about 3 days until it becomes fermented completely.
- Mould it into small balls and use them at your convenient time
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @agameals.
Ingredients
African locust bean seeds
Wood Ash
Water
Instructions
- Place locust bean into a mortar and pound with a pestle to separate the seeds from their covering.
- Remove chaff from the seeds and dry seeds in the sun for 24 hours.
- Transfer the seeds in a saucepan, add water and boil until soft so that you can separate the seed coat from the seed. Drain and set aside to cool
- Pour cooked seed back to mortar, add wood ash and pound again for some time and dry the seeds in the sun.
- Sift the dawadawa seeds again to get rid of the seed coat.
- Wash seeds again to remove any wood ash left.
- Boil seeds again for two hours, drain the water and put them in a fabric bag. Squeeze away excess water from it.
- Leave seeds for about 3 days until it becomes fermented completely.
- Mould it into small balls and use them at your convenient time