Feature by Miriam Oparebea
Tema, March 14, GNA --- Dawadawa, a traditional seasoning derived from the African locust bean, remains an important ingredient in many Ghanaian dishes despite its strong and pungent aroma.
With the growing popularity of processed spices and seasoning cubes in modern kitchens, the indigenous ingredient is increasingly being overlooked in some households.
However, the African locust bean, from which dawadawa is produced, continues to play both culinary and nutritional roles in many communities, particularly in northern Ghana.
Dawadawa, the fermented African locust beans, is often seen arranged in compact balls with a rough organic texture. Each ball appears dark brown to nearly black, with a rugged, uneven surface formed by tightly packed beans that cling together after fermentation.
The beans are slightly flattened and layered, creating a mosaic-like pattern across the surface, with some individual seeds protruding slightly, giving the balls a coarse, knobby appearance.
The balls are roughly spherical but imperfect, reflecting their handmade preparation. Their surfaces appear dry and slightly crumbly yet firm enough to hold their shape, a texture that reflects the natural fermentation process that binds the beans together without artificial moulding.
This is how traders often display dawadawa in markets, with its pungent smell reaching the nose before the eyes notice it. In recent times, agro-processors have begun producing powdered forms of the spice to make it more appealing to modern consumers.
Processing Dawadawa
Ms Fati Dauda, a trader, told the Ghana News Agency (GNA) that the dawadawa plant had been an important part of her childhood.
She said she spent many years gathering fallen fruits from the tree with other children in her community.
According to her, the process often began with peeling the yellowish outer layer of the fruit, which was eaten as sweet pudding by children. “I will never forget that taste. We enjoyed it so much as the children,” she said.
Ms Dauda explained that the seeds of the fruit required a long cooking process to soften before they could be used in producing the seasoning.
She said her mother, who produced dawadawa, often cooked the seeds overnight and woke up occasionally to replenish the firewood.
After cooking, the seeds were placed in a perforated metal basin to drain and were washed thoroughly to remove their outer coats before fermentation.
According to her, while some people preferred the fermented seeds whole, her family usually pounded them into powder to achieve a smoother texture when added to soups.
Uses of Dawadawa
Ms Dauda said the dawadawa plant had multiple uses, noting that almost every part of the fruit served a purpose.
She explained that the outer fruit pulp was eaten as food, while the fermented seeds were used as seasoning in soups and stews.
Dawadawa also serves as a source of plant protein and provides a distinctive taste like fish or meat when used in food.
Mr Kwaku Ayamboya, a lover of dawadawa, said the seasoning was commonly used in soups, stews and other dishes, including a bowl of jollof.
He said many people preferred it because it was a natural ingredient that did not contain additives commonly found in some processed seasoning products.
Mr Ayamboya advised that meals prepared with dawadawa should be consumed soon after cooking or stored properly because food prepared with it could spoil quickly if left at room temperature.
Ms Matilda Opare, a consumer of dawadawa, said although she occasionally used the ingredient in her cooking, she often relied on seasoning cubes and sachet spices, especially when preparing meals for guests.
She said she was introduced to dawadawa by a friend from northern Ghana and had since used it occasionally in her meals.
A spice rooted in tradition
As food habits continue to evolve and modern seasonings dominate many kitchens, traditional ingredients such as dawadawa remain a reminder of Ghana’s rich culinary heritage.
For many households, the fermented locust bean is valued not only for the flavour it adds to meals but also for the cultural memories and traditional knowledge associated with its preparation and use.
Whether in its chunky mould or powdered form, dawadawa continues to find its place in Ghanaian cuisine, particularly in communities that cherish indigenous food traditions.
For producers, traders and consumers alike, the enduring presence of the spice suggests that despite changing tastes, the legacy of this indigenous seasoning will continue to hold its place in Ghana’s food culture.
GNA
March 14, 2026
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