Soumbala Stew

Name: Soumbala Stew
Yield: 300.00 ml
Cuisine: Burkina Faso
Ingredients: 20.00 g Soumbala (fermented Parkia biglobosa seeds — Bacillus subtilis fermentation; same process as Japanese natto and West African dawadawa; pungent, intensely umami, months-stable); 180.00 ml Pescado ahumado o seco, okra y verduras de hoja (tomate, cebolla y chile picante); 0.00 g No additional ingredients — soumbala is the primary flavour driver, not a secondary seasoning

Descubre Soumbala Stew, un plato de Burkina Faso: ingredientes, información nutricional, 190 calorías por porción y origen cultural.

Soumbala Stew — Burkina Faso

Soumbala stew features fermented locust beans as the main seasoning, combined with fish, okra, and vegetables in a savory broth.

Alimentos: Soumbala Stew

20.00 g Soumbala (fermented Parkia biglobosa seeds — Bacillus subtilis fermentation; same process as Japanese natto and West African dawadawa; pungent, intensely umami, months-stable)
180.00 ml Pescado ahumado o seco, okra y verduras de hoja (tomate, cebolla y chile picante)
0.00 g No additional ingredients — soumbala is the primary flavour driver, not a secondary seasoning