Sumbala

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Sumbala or soumbala is a fermented seed condiment used widely across West Africa. It is usually prepared by women over the course of several days, traditionally from 'néré (Parkia biglobosa) seeds. It can be made from other kinds of seeds, such as those of Prosopis africana, and the use of soybeans for this purpose is increasing due mainly to inadequate supply of néré seeds. It is comparable to miso paste.