How to Make Dawa-dawa (African locust)

History

Dawa-dawa has been made across West Africa for centuries, particularly in Nigeria, Ghana, and Benin. Each region has variations, and it remains essential to authentic Yoruba, Hausa, and other cuisines. The fermentation was developed as preservation but creates irreplaceable umami flavors.

Ingredients

• 2 lbs African locust beans (Parkia biglobosa) — Dried seeds
• As needed Water — For boiling and soaking
• 1-2 tbsp Potash (Kanwa) or Wood Ash — Optional catalyst to soften beans and ensure an alkaline environment

Equipment

• Large pot
• Mortar and pestle or heavy spoon
• Banana or plantain leaves
• Fermentation container or calabash
• Warm fermentation spot

Instructions

1. Boil beans

   Boil locust beans for 12-24 hours until seed coats loosen. Add water as needed. Beans should be very soft. Alternatively, use a pressure cooker for approximately 2 hours to achieve the same softening effect.

   Time: 12-24 hours (or 2 hours pressure cooked)

   Tip: Extended boiling is essential - beans must be thoroughly softened. If using a pressure cooker, ensure there is plenty of water to prevent scorching.

2. Second boil

   Boil cleaned cotyledons for another 2-3 hours until very soft and mashable. Adding a small amount of potash (kanwa) or wood ash during this stage helps break down the fibers and prepares the beans for alkaline fermentation.

   Time: 2-3 hours

   Tip: Should mash easily between fingers when done. The alkaline catalyst ensures the pH rises correctly during the next stage.

3. Ferment

   Drain and pack warm beans in a container lined with banana leaves. Keep very warm (38-40°C) for 2-4 days. During this time, Bacillus subtilis bacteria will thrive, raising the pH and producing a characteristic ammonia scent.

   Time: 2-4 days

   Tip: Safety Note: A rise in pH (alkalinity) and a distinct ammonia smell are normal and necessary indicators of a safe fermentation; this environment inhibits the growth of foodborne pathogens.

Fermentation Timeline

• Day 1: Initial boiling — Long boil to soften beans and enable dehulling.
• Day 2: Dehulling and second boil — Remove coats. Final cooking until very soft.
• Day 3-5: Fermentation — Bacillus bacteria develop. Pungent, sticky texture forms.
• Day 6+: Drying — Sun-dried into balls for storage.

Signs of Success & Spoilage

Good signs

• Strong pungent aroma with noticeable ammonia
• Sticky, stringy mucilage (similar to natto)
• Deep brown color
• Umami-rich taste
• High alkalinity (pH 8.0 or higher)

Warning signs

• Green, white, or black fuzzy mold
• Putrid or rotten smell (distinct from ammonia)
• Watery, thin slime rather than thick, stringy mucilage
• Sour or acidic taste (indicates lactic acid rather than alkaline fermentation)

Troubleshooting

No fermentation

Cause: Not warm enough or beans too dry Solution: Maintain 38-40°C. Ensure beans are moist but not submerged in water.

Mold growth

Cause: Contamination or low pH Solution: Ensure all equipment is clean. Use an alkaline catalyst (potash) in the second boil to discourage mold.

Not pungent enough

Cause: Under-fermented Solution: Ferment longer. The ammonia smell is the primary indicator of completion.

Storage

Dried balls in cool, dry place; fresh refrigerated Keeps Months dried; 2 weeks fresh refrigerated. Dried dawa-dawa rehydrates quickly in cooking.

Health Benefits

• High protein (30-40%)
• B vitamins developed through fermentation
• Iron and calcium
• Probiotic Bacillus bacteria
• Natural umami (no MSG needed)

Serving Suggestions

• In egusi soup
• Ogbono soup flavoring
• With leafy vegetable stews
• Bean dishes
• As natural seasoning replacing bouillon
• In locust bean rice

Related Nuts & Seeds Ferments

• Ogiri (melon seed)
• Cashew cheese (cultured)
• Sunflower seed cheese
• Fermented Sesame Paste

Other Alkaline Ferments

• Natto — Legumes & Soy
• Soybean oil cake — Legumes & Soy
• Hákarl — Fish & Seafood
• Century egg — Eggs

Popular Fermented Foods

• Sauerkraut
• Kimchi
• Kombucha
• Kefir
• Sourdough
• Miso