Before you add Dawadawa to your food, here is what you should know

In many kitchens in Ghana and other parts of West Africa, there is a single small ingredient that can elevate an ordinary meal to a rich and fulfilling one.

This ingredient is the fermented seed of the African locust bean tree known as Dawadawa.

Despite its tiny size, it has a powerful flavour and impact when used in food preparation, which is a significant part of our culture.

You can use the raw fermented seed or the powdered form, depending on what you're cooking.

Dawadawa has been a hidden treasure used for generations to improve the flavour of our regular meals.

When cooking, just a teaspoon of it can make a big difference.

It is mostly used in vegetable sauces, beans stew, kontomire stew, jollof rice, palm nut and groundnut soups, as well as other stews. 

Additionally, some people use the locust bean tree's fruit to make refreshing drinks or eat it as a snack and brew the leaves of the tree and drink it as tea.

Dawadawa is a gem not only for its flavour, but also for its beneficial nutrients that support good health.
 

Studies

Studies have shown that it contains iron, zinc, potassium, sodium and other minerals that serve as antioxidants to boost immune function, fibre that aids digestion and supports gut health, protein and other components that have the ability to lower blood pressure and the effect of diabetes.

Although this is good news, these studies are mostly animal studies, and we cannot exactly translate these effects to humans. 

This suggests that we should recognise its advantages but refrain from viewing it as a disease remedy until there is compelling evidence.

Like any other food, it is essential to consume Dawadawa in moderation.

Because of its strong flavour and nutrient content, only a small quantity is required in cooking.

Also, due to its high sodium content, eating more of it can add to the salt content in food and cause discomfort and other health complications. 

Important

Another important factor we often forget about is the handling and storage of Dawadawa.

Because it is a fermented product, it can be easily contaminated if not handled and stored properly. 

It is advised that traders and consumers should store Dawadawa in dry, clean containers with tight covers to keep it from contamination.

Dawadawa is a good natural spice, and it should be treated as such. 

It is highly recommended to limit the use of artificial seasonings and embrace our natural spices instead. 

The writers are a student and a lecturer, respectively, with the Department of Dietetics, SBAHS,

University of Ghana.