Kawal

Name: Kawal
Yield: 30.00 g
Cuisine: Sudan
Ingredients: 25.00 g Cassia obtusifolia (sickle senna) leaves packed in clay pots, fermented 2–3 weeks (Bacillus-driven fermentation; produces glutamic acid for umami — documented African protein biotechnology); 0.00 g Sun-drying and grinding after fermentation (the drying concentrates and stabilises the fermented product for long-term storage); 0.00 g No additional ingredients — the fermentation process is the entire technology

Kawal from Sudan: explore its ingredients, nutrition facts, 65 calories per serving, and cultural origin.

Kawal — Sudan

Kawal is a fermented cassia leaf condiment from Sudan, adding umami flavor and protein to various traditional dishes.

Foods: Kawal

25.00 g Cassia obtusifolia (sickle senna) leaves packed in clay pots, fermented 2–3 weeks (Bacillus-driven fermentation; produces glutamic acid for umami — documented African protein biotechnology)
0.00 g Sun-drying and grinding after fermentation (the drying concentrates and stabilises the fermented product for long-term storage)
0.00 g No additional ingredients — the fermentation process is the entire technology