Condiments & Sauces
South Sudanese Kawal
Kawal
South Sudan
South Sudanese fermented wild leaves; leaves of the kawal plant pounded and fermented in pits for weeks; used as a meat substitute and flavoring; a traditional preservation method; pungent and intensely savory; a protein source during lean times.
Original eatfuls sticker artwork
What it is
A closer look at South Sudanese Kawal.
South Sudanese fermented wild leaves; leaves of the kawal plant pounded and fermented in pits for weeks; used as a meat substitute and flavoring; a traditional preservation method; pungent and intensely savory; a protein source during lean times.
What to look for
Know it when you find it.
Dark, fermented leaf paste with a pungent aroma; sold in small quantities at markets; used to flavor stews; a traditional preservation method; the umami bomb of South Sudanese cooking.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to South Sudanese Kawal.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
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