African Locust Bean

Description

African Locust Bean (Parkia biglobosa) belongs to the Fabaceae family and is native to Africa. It thrives in Savanna, woodland, parklands environments across regions including Africa. Botanically, African Locust Bean is large African tree producing long pods with sugary pulp and fermented seeds (soumbala/dawadawa), a major condiment.. The edible parts include Fruit pulp, Fermented seeds, Flowers. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, June, March and May. Nutritionally, African Locust Bean stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 4.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, African Locust Bean offers a Sweet pulp; pungent umami fermented seeds flavor profile. Boil seeds, ferment, mash into balls, sun-dry. Common culinary applications include Condiment (soumbala), Sweet snack, Flour. Popular preparations include Ferment seeds into soumbala balls; use as soup condiment. For storage, refrigerate fresh parts. Safety note: Strong smell when fermenting; acquired taste. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Condiment (soumbala), Sweet snack, Flour Storage: Refrigerate fresh parts

Recipes

• Ferment seeds into soumbala balls; use as soup condiment

Where It Grows