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Mali
Soumbala
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.
Haute-Guinée (Kankan / Malinké), Guinea
Soumbala
Fermented locust bean (Parkia biglobosa) condiment; the néré tree is called 'tree of peace' in Guinea; a natural flavour enhancer used in sauces; the umami seasoning of Guinean cuisine.
Mali
Dawa Dawa
African locust bean seeds fermented for days and pressed into dark balls with a pungent, savoury smell.
Côte d'Ivoire
Locust beans fermented for days into hard, black, pungent balls that are crumbled into sauces as a savoury base.