Spices
Fermented Locust Bean
Nététu
Guinea-Bissau
Fermented seeds of the African locust tree (Parkia biglobosa); a traditional condiment adding umami flavour to sauces and soups; used in caldo de citi and futi; a Slow Food-recognized product; threatened by industrial stock cubes that are replacing traditional seasonings.
Original eatfuls sticker artwork
What it is
A closer look at Fermented Locust Bean.
Fermented seeds of the African locust tree (Parkia biglobosa); a traditional condiment adding umami flavour to sauces and soups; used in caldo de citi and futi; a Slow Food-recognized product; threatened by industrial stock cubes that are replacing traditional seasonings.
What to look for
Know it when you find it.
Dark brown to black fermented beans with a pungent, savoury aroma; sold in small balls or loose at markets; a little goes a long way; stirred into sauces to add depth; the traditional fermentation process takes several days; similar to soumbala but with a distinct local name and preparation.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Fermented Locust Bean.
Names around the table
One food, more than one name.
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