Babenda
The sour leaf stew of the east: babenda is a traditional dish of fermented locust-bean (soumbala) with bitter leaves and ground seeds, eaten with tô — humble, pungent and loved.
What it is
The sour leaf stew of the east: babenda is a traditional dish of fermented locust-bean (soumbala) with bitter leaves and ground seeds, eaten with tô — humble, pungent and loved. Ingredients: bitter leaves (or baobab), soumbala (fermented locust beans), ground peanuts or sesame, dried fish, onions, chiles, potash (traditional). Recipe: 1) Simmer the leaves until tender. 2) Add soumbala and ground seeds. 3) Add fish and chiles; cook into a thick sauce. 4) Adjust the sour-bitter balance. Serve: with tô, in the Mossi and eastern traditions. Flavor: fermented depth, leafy bitterness. History: babenda is heritage food — its soumbala (the Sahel's ancient umami) predates stock cubes by centuries. See also: Tô (Burkinabè), Riz Gras (Burkinabè).
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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World Cuisines
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