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Daddawa

Also known as Daddawa (Fermented Soybean — Northern Condiment)

Daddawa made from soybeans is a modern Northern Nigerian variation of the traditional locust bean dawadawa that uses soybeans — a more accessible, cheaper and faster-fermenting legume — as the fermentation substrate. Soybean Daddawa has a similar deep umami profile to locust bean dawadawa, with a slightly less pungent, more familiar flavour that makes it accessible to a wider range of cooks.

Daddawa, Nigerian cooking

Ingredients

  • 2 big cups of dried soybeans
  • Water for soaking and boiling
  • Banana leaves or clean cloth for fermentation wrapping
  • Salt to taste

Method

  1. 01

    Soaking. Wash and soak the soybeans in plenty of cold water overnight — at least 12 hours. The beans will swell significantly.

  2. 02

    Removing Skins. Drain the soaked beans. Boil in fresh water for 30 minutes until the skins loosen. Drain. Rub the beans between your palms to remove as many skins as possible. Rinse well.

  3. 03

    Long Boiling. Return the mostly-dehulled beans to a pot with abundant fresh water. Boil for 1.5 to 2 hours until completely soft and easily crushed between your fingers.

  4. 04

    Draining and Wrapping for Fermentation. Drain the cooked soybeans very thoroughly. While still warm, wrap tightly in banana leaves or clean cloth. Place in the warmest available location. Leave for 3 to 5 days, checking daily. The Daddawa is ready when the beans are sticky, very pungent and dark.

  5. 05

    Seasoning. Season with salt. Use immediately or store.

More regional specialities