Dawadawa (Locust Beans)
A pungent, fermented seasoning made from African locust beans, used in tiny amounts to add deep, savoury umami to Ghanaian soups and stews.
Dawadawa is fermented locust bean seasoning, one of the most distinctive umami sources in Ghanaian and northern West African cooking. The seeds of the African locust bean tree (Parkia biglobosa) are boiled, fermented for several days, and pounded into dark, pungent balls or powder. A small amount adds extraordinary depth to soups, stews, and especially northern dishes like tuo zaafi.
What it tastes like
Intense, pungent, fermented, and deeply umami — sometimes compared to a cross between aged blue cheese, miso, and dried mushrooms. The smell can be off-putting at first to those unfamiliar with it, but the cooked flavor is rich, savory, and incomparable. Used sparingly — even half a teaspoon transforms a pot of soup.
Background
Dawadawa has been made in West Africa for thousands of years and is an indispensable seasoning of the savannah and Sahel cuisines — Ghana's northern regions, Burkina Faso, Mali, and Nigeria (where it's called 'iru'). Traditional production is controlled by women, particularly in the Northern, Upper East, and Upper West regions of Ghana, and the technique is passed down through generations.
Substitutes for Dawadawa (Locust Beans)
- Miso paste (white or red — closest umami match, use 1 tsp per 1 ball of dawadawa)
- Maggi seasoning sauce (less complex but adds umami — Ghanaian fallback)
- Dashi powder (Japanese, similar depth)
- Nutritional yeast (vegan option, milder)
- Anchovy paste (1/2 tsp per ball, fishy but umami-rich)
- Marmite or Vegemite (very strong yeast extract — use sparingly)
Where to buy it
African and Caribbean grocery stores in cities with West African populations — look for it labeled 'iru', 'dawadawa', 'locust beans', or 'soumbala'. Online West African specialty retailers ship internationally. Available as dried balls (most authentic), powder, or wet/fresh in jars. Nigerian-stocked markets are often the easiest source in the diaspora.
What to look for:
- Dark brown to black color
- Strong fermented aroma (this is correct — not spoiled)
- Avoid white mold or musty smells (signs of poor fermentation)
- Powder is more convenient; balls are more authentic and flavorful