Brief About Dawadawa
Dawadawa is the Hausa name for a spice made from locust beans which is boiled and fermented. It is usually used to prepare soups, stews, rice and tea. Dawadawa is not only used in Ghana, but also in other countries. It will interest you to know that dawadawa contains calcium, fats and protein.
Below we bring you how to make dawadawa.
Ingredients for dawadawa
- African locust bean seed
- Water
Special Utensils
- Mortar
- Pestle
- Fabric bag
Steps to prepare dawadawa
- Put dawadawa seeds and pulp into a mortar and pound/crush with a pestle. This is done to separate the seeds from their covering.
- Dry the seeds in the sun for one day.
- Remove any chaff that may be mixed with the dawadawa seeds.
- Put the seeds in a saucepan, add water and boil for some time. This will make the seed soft so that you can separate the seed coat from the seed.
- Add wood ash and pound again for some time and dry the seeds in the sun.
- Sift the dawadawa seeds again to get rid of the seed coat.
- Wash seeds again to remove any wood ash left.
- Boil seeds again for two hours, drain the water and put them in a fabric bag.
- Squeeze away excess water from it.
- Leave seeds for about 3 days until it becomes fermented completely.
- You can mould it into small balls and use them at your convenient time.
DAWADAWA RECIPE. EASY GUIDE
Equipment
- mortar
- pestle
- Fabric bag
Ingredients
- African locust bean seed
- water
Instructions
- Put dawadawa seeds and pulp into a mortar andpound/crush with a pestle. This is done to separate the seeds from their covering.
- Dry the seeds in the sun for one day.
- Remove any chaff that may be mixed with the dawadawa seeds.
- Put the seeds in a saucepan, add water and boil for some time. This will make the seed soft so that you can separate the seed coat from the seed.
- Add wood ash and pound again for some time and dry the seeds in the sun.
Video
Notes
Nutrition
Editorial
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