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Soy and legumes from Ghana, Nigeria
Soy-dawadawa is the soybean form of the West African locust-bean condiment dawadawa. The beans are boiled or roasted, dehulled, boiled again and left in banana-leaf-lined baskets for three days, where Bacillus bacteria make them sticky, pungent and alkaline. It is used to flavour soups.
| Soybeans | Cleaned, then boiled or roasted before dehulling[opaitetteh1999] |
| Banana leaves | Line and cover the fermenting baskets[opaitetteh1999] |
| Salt (optional)1 % (w/w) | Added on the first day of fermentation in one trial variant[popoola2007] |
| Starter | spontaneous |
Total time across the recorded steps: 3.1 days
What changes: Soybeans are boiled or roasted for half an hour to loosen the hulls
Output: treated beans.
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
Soy-dawadawa is the soybean form of the West African locust-bean condiment dawadawa. The beans are boiled or roasted, dehulled, boiled again and left in banana-leaf-lined baskets for three days, where Bacillus bacteria make them sticky, pungent and alkaline. It is used to flavour soups. Made in 5 steps over 3.1 days. The longest step, ferment in banana-leaf-lined baskets, takes 3 days (Opai-Tetteh S. 1999). Bacillus subtilis and Bacillus pumilus do most of the fermenting.
| Main step | 3 daysReported[opaitetteh1999][popoola2007] | Ferment in banana-leaf-lined baskets |
|---|---|---|
| Acidity | pH 6.6 → 8.3Measured[opaitetteh1999] | Ferment in banana-leaf-lined baskets |
Soy-dawadawa uses soybeans in place of locust-bean seeds, so the first boil takes 30 minutes, not many hours. Ghanaian producers also make a roasted type that is dry-roasted before dehulling.
The fresh product has a high moisture content and its fermenting bacteria are still present, so it deteriorates quickly. In a storage study the peroxide value passed the 20–40 meq/kg range at which rancidity is suggested to start by day 4, while free fatty acids stayed below the rancidity threshold; the author concluded that after 4–6 days it begins to deteriorate biochemically and that eating it later may carry health risks, and that adding 1 % salt could extend its shelf life [popoola2007]. Bacillus cereus made up 16 % of the Bacillus isolates [opaitetteh1999].
Hazards the sources name: Bacillus cereus (16 % of Bacillus isolates).
Every number is labelled with how it is known. How this atlas is made
