Sumbala

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Sumbala or soumbala is a fermented seed

Prosopis africana, and the use of soybeans for this purpose is increasing due mainly to inadequate supply of néré seeds. It is comparable to miso

paste.

Production

The fabrication process involves boiling, cleaning and then packing away to ferment - the fermentation process giving it a pungent smell. Salt can be added to the finished product to facilitate storage life.

This condiment is traditionally sold in balls or patties that can be kept for several months at a time in the case of the best quality. It is a traditional ingredient used across West Africa.

The traditional production now faces strong competition from low-quality

dietary minerals, which are completely absent from these bouillon cubes. In recent years, however, good quality commercial production has allowed the product to make a comeback into everyday cuisine

Names and variations

Names and variants in several different languages of the region include:

Manding languages: sunbala, sumbala, sungala, sumara Sumbala (or in French transcription soumbala) is a loan from Manding.
Hausa: dawadawa, daddawa
Pulaar/Pular: ojji
Yoruba: iru
Saafi, Wolof
: netetou

Krio: kainda
Susu: Kenda
Zarma: doso mari
Dagbanli: Kpalgu
Mooré: Colgo
Konkomba language: tijun, tijon

References

External links

Netetou - a typical African condiment: Food and Nutrition Library, United Nations University and the Humanity Libraries Project (1993)
Traditional recipe from "Sante diabete Mali".
LE NÉRÉ D'AFRIQUE ÉTUDIÉ À PLOUFRAGAN, Sciences Ouest, 1993, No. 93.

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