East Africa · Side
Kawwal (Fermented Sicklepod Leaf Relish)
An intensely pungent, protein-dense relish made from dried fermented sicklepod leaves, simmered with peanut paste and aromatics.
The story
Prepared by communities in Bahr el Ghazal and Upper Nile, Kawwal is an ancient, highly nutritious food preservation marvel born from wild sicklepod (Senna obtusifolia) leaves. Fresh leaves undergo a complex solid-state microbial fermentation inside buried clay earthenware jars for up to two weeks before being shaped into small patties and sun-dried. This fermentation transforms the bitter wild greens into an intensely savory, umami-loaded seasoning that historically served as a critical protein source during seasonal droughts and cattle lean periods.
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