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 Smoked or dried fish, okra and leaf vegetables (tomato, onion and hot pepper); 0.00 g No additional ingredients — soumbala is the primary flavour driver, not a secondary seasoning

Soumbala Stew from Burkina Faso: explore its ingredients, nutrition facts, 190 calories per serving, and cultural origin.

Soumbala Stew — Burkina Faso

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

Foods: 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 Smoked or dried fish, okra and leaf vegetables (tomato, onion and hot pepper)
0.00 g No additional ingredients — soumbala is the primary flavour driver, not a secondary seasoning