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Soy and legumes from West Africa
Soumbala is the alkaline, strong-smelling condiment made from the seeds of the néré tree. The seeds are boiled for most of a day, dehulled, boiled again briefly and left covered for about two days while Bacillus bacteria ferment them. The fermented seeds are dried and sold as balls, powder or paste.
| Néré (African locust bean) seeds | [Zannou2018][FR-soumbala] |
| Ash or fine sand | Added while pounding to help rub off the seed coats[Zannou2018][FR-soumbala] |
| Water | For the two boils[Zannou2018] |
| Starter | spontaneous; selected B. subtilis and B. pumilus starters have been tested |
Total time across the recorded steps: 2.5 days – 3.1 days
What changes: Néré pods are sun-dried and the seeds taken out and cleaned
The pods are sun-dried and the seeds taken out by hand and pounded free of the yellow pulp [FR-soumbala]. Output: clean néré seeds.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Soumbala is the alkaline, strong-smelling condiment made from the seeds of the néré tree. The seeds are boiled for most of a day, dehulled, boiled again briefly and left covered for about two days while Bacillus bacteria ferment them. The fermented seeds are dried and sold as balls, powder or paste. Made in 6 steps over 2.5 days – 3.1 days. The longest step, ferment covered in calabashes, baskets or bags, takes 36 h – 2 days (Zannou O 2018) and runs at 30 °C (Zannou O 2018). Bacillus subtilis and Bacillus pumilus do most of the fermenting.
| Main step | 36 h – 2 daysReported[Zannou2018] | Ferment covered in calabashes, baskets or bags |
|---|---|---|
| Temperature | 30 °CReported[Zannou2018] | Ferment covered in calabashes, baskets or bags |
| Acidity | pH 6.1–6.8Measured[Kambire2021] | Dry and shape into balls or grind |
Soumbala is the Burkina Faso and Mali name for the néré seed condiment also made as dawadawa, iru and netetu. Its first boil is long (up to 24 h) and its fermentation short (36–48 h), with only ash or sand added at dehulling.
Fermentation is alkaline, so there is no acid to stop pathogens. Bacillus cereus strains from soumbala made enterotoxins in fermenting seeds [Ouoba2008], and market soumbara in Korhogo had aerobic counts above the standard; the authors advise adding it during cooking rather than raw [Kambire2021]. Biogenic amines formed during fermentation reached 50 mg per 100 g of dried seeds in one study and were not removed by the later steps [Esse2021].
Hazards the sources name: Bacillus cereus (all 9 isolates made enterotoxin in fermented seeds); Staphylococcus (from poor handling).
Every number is labelled with how it is known. How this atlas is made
Néré seeds were the traditional base of the condiment. Substituting soybeans seems to have begun as an innovation by Nigerian women in the 1980s; in Mali a project had introduced soybeans for soumbala a couple of years before 1999, and the practice was still treated as new then [Osborn2016].
