Soumbala
West Africa's funky fermented seed seasoning
Think of it as: Like a stock cube made by a cheese cave
Smells wild. Tastes like pure umami.
What does it taste like?
Powerfully savory and funky; a little transforms a sauce.
SweetSpicySourSaltyFunkSmellTextureSticky paste
What is it?
Seeds of the néré tree are boiled, fermented, pounded into balls and dried. It smells a lot like natto and adds deep savoriness to sauces. Riz au soumbala, rice cooked with it, is a favorite.
How locals eat it
A small amount goes into sauces and stews as a flavor base.
Watch it
EnglishTap to play (YouTube)Where is it from?
🇧🇫Burkina Faso
CapitalOuagadougou
Populationabout 24.6 millionestimate (unverified)
IndustriesGold mining, Cotton, Livestock
Japan's Foreign Ministry advises leaving much of the country for safety reasons.
Famous peopleThomas SankaraFormer president nicknamed "Africa's Che Guevara"
HelloBonjour (French)
CurrencyCFA franc
Fun factThe name means "land of upright people".
The flag🇧🇫 Red for the revolution, green for the land's riches, the yellow star as the revolution's guiding light.
From Tokyoabout 13,300 kmstraight line, Tokyo to Ouagadougou
Also tryTôRiz gras
Ingredients
- 1kg néré seeds
- Water
- A little ash
- Salt
Can't find it? A bit of miso or natto gives a similar savory funk.
How to make it (one way)
- Boil the seeds for hours and remove the skins
- Boil again until soft
- Wrap in leaves or cloth and ferment 2–3 days somewhere warm
- Pound and shape into balls
- Sun-dry
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