African Recipes

How To Make Dawadawa

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.

READ ALSO:   Doro Wat (Ethiopian Spiced Chicken Stew)

 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

CABBAGE EGUSI SOUP

NIGERIAN PEPPER SOUP

LIGHT SOUP RECIPE

PALM NUT SOUP

 

RECIPE VIDEO 

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

 

How To Make Dawadawa

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 1 calories 0 gram fat
Rating: 5.0/5
( 1 voted )

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

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