West Africa · Side
Netetou (Fermented Néré Locust Bean Condiment)
Fermented African locust beans pounded into dense, umami-rich discs that anchor rural Casamance soups and stews.
The story
Across the southern Casamance region and interior savanna of Senegal, Netetou—known elsewhere as soumbala or dawadawa—is the primary indigenous flavor enhancer. It is used daily in village kitchens to enrich leaf sauces, okra stews, and Soupe Kandja. The high alkaline fermentation driven by Bacillus subtilis breaks down complex bean proteins into natural glutamates, imparting an intense, aged-cheese savoriness essential to traditional cooking.
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