Nina International 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 Ground Dawadawa:

Kontomire Stew (Palava Sauce)

Ingredients:

• 1 tbsp Nina International Ground Dawadawa

• 2 cups cocoyam leaves (or spinach if unavailable)

• 1/2 cup palm oil

• 1 medium onion (chopped)

• 2 tomatoes (chopped)

• 1/4 cup ground melon seeds (egusi, optional)

• 1 tbsp ground crayfish or smoked shrimp

• 2 boiled eggs (optional)

• Salt and seasoning cube to taste

Instructions:

1. Heat palm oil in a pot, add onions and sauté until translucent.

2. Add tomatoes and cook down until softened.

3. Stir in ground Dawadawa, smoked shrimp, and egusi (if using).

4. Add chopped cocoyam leaves and cook for 10–15 minutes, stirring occasionally.

5. Season to taste and add boiled eggs before serving.

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Names for Ground Dawadawa in Other African Countries:

• Nigeria: Iru (Yoruba), Ogiri okpei (Igbo), Daddawa (Hausa)

• Mali, Guinea, Burkina Faso: Soumbala or Sumbala

• Senegal: Netetou

• Sierra Leone: Ogiri or Dawadawa

• Ivory Coast: Soumbara