The Locust Beans tree is predominately found in West Africa and has many medicinal uses from the bark of the tree, flowers to its leaves and seeds. The Locust beans seeds are covered in a sweet pulp which are used in making local beverages, whereby the seeds are boiled to remove the seed coat and fermented to make DawaDawa (the all natural West African seasoning), which dates back to the 14th century. 

DawaDawa is also referred to as Iru, Néré, Dodongba, Doruwa, Netetou, Netto, Sumbala to mention but a few (depending on which African country and tribe you belong to). 

DawaDawa seasonings are high in Lipids, protein, calcium and carbohydrates hence an essential ingredient to the West African diet. DawaDawa will be placed in the Umami spectrum of the 5 food flavours. 

DawaDawa does exactly what fermented fish sauce does to a dish but with a concentrated Japanese Miso flavour.  

The pungency and strength of the fermented Locust Beans is dependent on how long the manufacturer ferments the seeds. This means some DawaDawa do have a smoky, coffee, dark chocolate smell with a perfectly formed Miso flavour, which our DawaDawa blends have. 

Now lets make this quick, flavour packed and aromatic DawaDawa Braised Rice recipe using Olive Oil and Coconut Milk. 

INGREDIENTS

450g of washed Hom Mali or Jasmine Rice 

220ml of Coconut milk

80ml of water

2 teaspoonful of Buy Ndudu DawaDawa Blend 

1 teaspoonful of Buy Ndudu Holy Grail blend

6 tablespoonful of Olive oil

1 large sliced Onion or 2 medium sized Banana Shallots

1 teaspoon of Buy Ndudu Rose Harissa 

Salt to taste 

METHOD

On a medium heat add the Olive oil to your saucepan and heat up for 2 minutes.

Add the sliced Onions and fry gently for 2 minutes

Add the Rose Harissa and fry for 30 seconds

Add the DawaDawa and Holy Grail blend with Salt to taste.

Fry gently for 2 minutes and then add the washed Rice

Stir fry the Rice for 3 minutes, add the Coconut milk and mix till it’s well combined.

Add the Bayleaves and water and mix till it’s well combined.

Allow the Rice to simmer on a medium heat for 6 minutes and turn the heat down to its lowest setting 

Cover the Rice with a parchment or grease roof paper and the lid.

Leave the rice to cook in its steam for 25 minutes and it’s ready to serve.

If you have Basmati Rice, then try the  DawaDawa and Basil Rice recipe see below;

Please leave a comment below with your feedback and questions.