Seasonings & Spice Blends
Kawal
Sudan
Leaves of the senna plant pounded and buried in a clay pot to ferment for weeks, then dried and crumbled into stews as a meat substitute.
Original eatfuls sticker artwork
What it is
A closer look at Kawal.
Leaves of the senna plant pounded and buried in a clay pot to ferment for weeks, then dried and crumbled into stews as a meat substitute.
What to look for
Know it when you find it.
Sold in dark, pungent balls at village markets in Darfur and Kordofan. A pinch is enough; the smell is famously difficult before it goes in the pot.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Kawal.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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آب غوره
Juice pressed from unripe grapes and bottled as a souring agent for stews, soups and salads — sharper and less fruity than lemon.
Connacht, Ireland
Achill Island sea salt
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Puerto Rico
Puerto Rican Adobo
Adobo
A dry rub of garlic powder, oregano, black pepper, turmeric and salt, or its wet version loosened with vinegar and olive oil, worked into meat before cooking.
Iran
Advieh
ادویه
The Iranian spice blend — rose petals, cinnamon, cardamom, cumin and turmeric in varying proportions — mixed differently in every region and household.
Benin
Afitin
Fermented locust bean (néré/Parkia biglobosa) condiment; a powerful flavour enhancer; called 'African mustard' in Benin; the Fon name is afitin and Yoruba name is iru; essential to sauces.
Côte d'Ivoire
Akpi
Djansang seeds toasted and ground into a thickening, faintly bitter paste that goes into palm-nut and okra sauces.
Liberia
Akpi
Aromatic African nut used as a thickener and seasoning in Liberian soups and sauces.
Wales, United Kingdom
Anglesey sea salt
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