Seasonings & Spice Blends
Fermented Néré Seeds
Soumbala
Mali
A fermented condiment made from néré (African locust bean) seeds; a key flavoring in Malian and West African cuisine; the seeds are boiled, fermented, and dried; used to season sauces, stews, and soups; has a pungent, umami flavor; listed in What The World Eats as a core condiment of Mali; the Maggi cube of traditional Malian cooking.
Original eatfuls sticker artwork
What it is
A closer look at Fermented Néré Seeds.
A fermented condiment made from néré (African locust bean) seeds; a key flavoring in Malian and West African cuisine; the seeds are boiled, fermented, and dried; used to season sauces, stews, and soups; has a pungent, umami flavor; listed in What The World Eats as a core condiment of Mali; the Maggi cube of traditional Malian cooking.
What to look for
Know it when you find it.
The condiment should be dark and pungent; made from fermented néré seeds; used to season sauces, stews, and soups; a key flavoring in Mali; has an umami flavor; the Maggi cube of traditional cooking; found at every market; an acquired taste for outsiders.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Fermented Néré Seeds.
Names around the table
One food, more than one name.
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