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The African Gourmet

The African Gourmet: Explore African Culture & Recipes

One bowl of fufu can explain a war. One proverb can outsmart a drought.
Welcome to the real Africa—told through food, memory, and truth.

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African locust bean trees are important to women's economics. Soumbala and Dawadawa pastes are made from the fermented seeds of African locust beans.
African locust bean trees

The African Locust Tree: A Multipurpose Marvel 

The African Locust Tree (Parkia biglobosa) is a remarkably versatile tree with a long history of use across sub-Saharan Africa. This large, slow-growing tree thrives in arid and semi-arid regions, providing a range of valuable products and ecological benefits.
 
The African locust bean tree, honey bean tree or the Dawadawa tree is a multipurpose tree used widely in Africa for medicine, food, trade and pest control.
African locust bean tree

The African Locust Tree: A Food Source and More

Nutritious Food: The seeds of the African Locust Tree are a significant food source. They are cooked like beans, fermented into pastes like Soumbala and Dawadawa (rich in protein and fat), and used to flavor various dishes.


What are Soumbala and Dawadawa?

Soumbala and Dawadawa are fermented pastes made from the seeds of the African locust bean tree, known scientifically as Parkia biglobosa. These pastes are popular flavoring agents in West African cuisine. 

Soumbala is typically found in countries like Mali, Senegal, and Guinea. It has a strong, pungent flavor and is often added to stews and soups to enhance the taste.

Dawadawa, on the other hand, is common in Nigeria and some other regions of West Africa. It has a slightly milder flavor compared to Soumbala and is used in similar culinary applications.

Both Soumbala and Dawadawa are nutritious, rich in protein, vitamins, and minerals, and they contribute a unique depth of flavor to various West African dishes.


Traditional Uses: The tree offers a wide range of uses:

  • Food: The sweet pulp within the pods is eaten raw, made into drinks, and even fermented into an alcoholic beverage. 
  • Medicine: The stem bark exhibits antibiotic properties, particularly against Shigella infections.
  • Pest Control: The beans possess termite-repellent properties.
  • Economic Activity: The production and sale of locust bean products, especially by women, contribute to local economies.


Environmental Benefits:

  • Shade and Shelter: The tree provides much-needed shade and shelter from the harsh sun and winds in arid regions.
  • Honey Production: Its melliferous flowers attract bees, contributing to honey production.
  • Soil Improvement: The tree helps improve soil fertility.


A Sustainable Resource:

While the wood is used for construction and fuel, the tree's primary value lies in its non-timber products. Its sustainable use and cultivation can significantly improve the livelihoods of rural communities.


Where Does the African Locust Bean Tree Grow:

The African locust bean tree, known as Parkia biglobosa, is found in many countries in tropical Africa. Here are some of the main countries where this tree grows:

 

West Africa:  

- Senegal 

- Gambia 

- Guinea-Bissau 

- Guinea 

- Sierra Leone 

- Mali 

- Côte d'Ivoire 

- Burkina Faso 

- Ghana 

- Togo 

- Benin 

- Niger 

- Nigeria 

 

Central Africa:  

- Cameroon 

- Central African Republic 

- Democratic Republic of the Congo 

 

East Africa:

- Sudan 

- Uganda  


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DOI: 10.5281/zenodo.17329200

African Recipes Organized by Meal Time

African Drinks & Beverages

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Ivy, founder and author of The African Gourmet

About the Author

Ivy is the founder and lead writer of The African Gourmet. For over 19 years, she has been dedicated to researching, preserving, and sharing the rich culinary heritage and food stories from across the African continent.

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Recipes as Revolution

Recipes as Revolution

When food becomes protest and meals carry political meaning

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African woman farmer

She Feeds Africa

Before sunrise, after sunset, seven days a week — she grows the food that keeps the continent alive.

60–80 % of Africa’s calories come from her hands.
Yet the land, the credit, and the recognition still belong to someone else.

Read her story →

To every mother of millet and miracles —
thank you.

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African Gourmet FAQ

Archive Inquiries

Why "The African Gourmet" if you're an archive?

The name reflects our origin in 2006 as a culinary anthropology project. Over 18 years, we've evolved into a comprehensive digital archive preserving Africa's cultural narratives. "Gourmet" now signifies our curated approach to cultural preservation—each entry carefully selected and contextualized.

What distinguishes this archive from other cultural resources?

We maintain 18 years of continuous cultural documentation—a living timeline of African expression. Unlike static repositories, our archive connects historical traditions with contemporary developments, showing cultural evolution in real time.

How is content selected for the archive?

Our curation follows archival principles: significance, context, and enduring value. We preserve both foundational cultural elements and timely analyses, ensuring future generations understand Africa's complex cultural landscape.

What geographic scope does the archive cover?

The archive spans all 54 African nations, with particular attention to preserving underrepresented cultural narratives. Our mission is comprehensive cultural preservation across the entire continent.

Can researchers access the full archive?

Yes. As a digital archive, we're committed to accessibility. Our 18-year collection is fully searchable and organized for both public education and academic research.

How does this archive ensure cultural preservation?

Through consistent documentation since 2006, we've created an irreplaceable cultural record. Each entry is contextualized within broader African cultural frameworks, preserving not just content but meaning.