How dawa dawa is made! We are talking about the science behind the production of dawa dawa. Alkaline fermentation is mainly found in Asia and West Africa with various protein-rich oil seeds fermented in this manner. Most people know of natto (Japanese fermented soybeans) and deonjang (Korean fermented soy paste) from East Asia but West Africa has an impressive variety of alkaline fermented foods. These ferments have a diversity of bacteria with bacillus strains playing the major role. They help digest anti-nutrients making foods more palatable while also promoting the production of crucial B Vitamins (including B12, but these are not substitutes for B12 supplementation). Other things alkaline fermented products in West Africa Sesame seeds (indigenous varieties from Africa) Hibiscus seeds Egusi seeds Ugba Baobab seeds Castor oil seeds Cotton seeds (from wild cultivars in west Africa) If there are any igbo people in the comments who will like to share some ogiri with me, I will be too happy You can find dawa dawa in many forms at West African stores. On its own it has a unique smell and somewhat unpleasant taste but with food, it is magical. They are essential in traditional recipes for Senegalese mafe to Nigerian efo riro. Although maggi is quickly taking over kitchens as the number one source for umami and savoury flavour, many still remain adamant on relying on our indigenous pre cursor to maggi. #dawadawa #iru #westafricanfood #umami #foodscience #flavour #africanfood Have you tried dawa dawa before