Dawadawa Sumbala is a traditional West African ingredient made from fermented African locust beans. Packaged in a 2oz (57g) resealable pouch, this product is all natural, with no additives or preservatives. Rich in umami flavor, it’s an essential seasoning in many Ghanaian and West African dishes, adding depth and savory richness.

Recipe Using Dawadawa: Tuo Zaafi with Ayoyo Soup

Ingredients for Ayoyo Soup:

• 1 tbsp ground Dawadawa (Sumbala)

• 1 bunch Ayoyo (jute leaves) or frozen substitute

• 1 medium onion (chopped)

• 2 tomatoes (blended)

• 1 tsp powdered dried fish or shrimp (optional)

• 1 Maggi or bouillon cube

• Salt to taste

• 2 tbsp palm oil or groundnut oil

Directions:

1. In a pot, heat the oil and sauté chopped onions until soft.

2. Add blended tomatoes and cook for 5–7 minutes.

3. Stir in Dawadawa, dried shrimp or fish powder, and bouillon cube.

4. Add Ayoyo leaves and cook until slimy and well combined (5–10 mins).

5. Adjust salt to taste. Serve hot with Tuo Zaafi.

For Tuo Zaafi:

• Mix maize flour in water to form a porridge, stir over heat.

• Gradually add more maize flour and stir until it thickens and forms a smooth dough-like texture.