Togolese Fermented Locust Bean Condiment

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This pungent, umami-rich condiment is the soul of Togolese home cooking, transforming simple soups and stews with its deep, savory complexity. Made by naturally fermenting African locust beans over several days, it develops a sharp aroma that mellows into a nutty, almost cheese-like flavor when cooked into a dish. Use it sparingly, as a small spoonful adds unmistakable depth to traditional West African recipes.

Nutrition Facts

Per serving (estimated)

• 220 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 15 gCarbs
• 5 gFiber
• 1 gSugar
• 18 gProtein
• 300 mgSodium
• 380 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the ferment

• 2 cups (400 g) dried African locust beans (nere seeds)
• 6 cups (1.4 L) water for boiling, plus extra for soaking
• 1 teaspoon fine sea salt
• 1/4 teaspoon baking soda (optional, helps soften the beans)

For wrapping and storage

• 2 large banana leaves, softened over an open flame
• Kitchen twine, for tying bundles (optional)
• Clean glass jar with a tight-fitting lid
• Small bowl of cool water, for sealing leaf edges

Directions

1. Sort through the dried locust beans and discard any debris, stones, or damaged seeds, then rinse them under cool running water.
2. Place the cleaned beans in a large bowl, cover with 4 inches of fresh water, and soak at room temperature for 8 to 12 hours or overnight.
3. Drain and rinse the soaked beans, transfer them to a heavy-bottomed pot, and add 6 cups of fresh water along with the baking soda if using; bring to a rolling boil over high heat.
4. Reduce the heat to low and simmer gently for 4 to 6 hours, topping up with hot water as needed, until the beans are completely soft and crush easily between your fingers.
5. Drain the cooked beans and let them cool until handleable, then rub them between your palms under running water to slip off the dark seed coats, leaving the pale yellow cotyledons.
6. Transfer the cleaned cotyledons to a clean glass or ceramic bowl, cover loosely with a clean cloth, and place in a warm spot (75 to 85 degrees F) to ferment for 2 to 3 days until aromatic and slightly sticky.
7. Stir in the salt and lightly mash with a wooden spoon to create a coarse paste, or shape the mixture into small balls about 2 inches in diameter.
8. Wrap each ball in a piece of softened banana leaf and tie with twine if desired, then store the finished condiment in an airtight jar in the refrigerator for up to 3 weeks.

Cook’s Notes

• Fermentation time depends on ambient temperature; warm conditions around 80 to 85 degrees F produce the strongest flavor in just 2 days.
• The aroma during fermentation is intense, so consider placing the bowl near an open window or outdoors in a covered spot.
• For longer storage, sun-dry the shaped balls on a clean surface for 2 to 3 days, then keep them in a cool, dry place for up to 6 months.
• Add a teaspoon to palm nut soup, groundnut stew, or simple vegetable sauces to bring authentic Togolese depth to any dish.
• If nere seeds are unavailable, substitute with dawadawa, iru, or sumbala, which are similar fermented locust bean condiments from neighboring West African countries.

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