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is then sealed with mud. Every three days, the paste is mixed, then re-covered and the jar resealed. After 15 days, the paste is removed, formed into balls, and sun-dried for five days. The balls of mature
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leaves are harvested during the plant's fruiting and flowering stage, which corresponds to the rainy season of
Western Sudan. The leaves are then cleaned and pounded into a paste, which is packed inside a
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89:. It is also used by low-income families as a primary protein source, substituting or extending meat or fish in stews and sauces. It is created from the fermented leaves of
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It has a pungent odor which persists on the hands; it is said that "when you eat with your right hand, you smell it on your left." For this reason, the elite of
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Applications of
Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development
212:
typically flavored with meat. Specifically, its unique odor is similar to the most common type of meat used in this region, sun-dried strips of
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Lawane, Abakar Idriss; Tidjani, Abdelsalam; Parkouda, Charles; François, Tapsoba; Hissein, Abdoullahi; Aly, Savadogo (2020-12-31).
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Foods, National
Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented (1992),
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in a stew of onions, dried okra powder, oil, salt, and pepper, accompanied with a sorghum porridge. Among the
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has spread across Sudan, possibly due to the plant's ability to grow vigorously in a variety of environments.
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385:"Constituents of Kawal, fermented Cassia obtusifolia leaves, a traditional food from Chad"
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Mbaiguinam, M.; Mahmout, Y.; Tarkodjiel, M.; Delobel, B.; Bessiere, J.-M. (2005).
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potential as an accessible protein source in areas with protein shortages. The
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is approximately 20 percent protein by weight. It has a high content of
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and bone broth. In cities where meat can be found more easily, powdered
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involved in its fermentation have also been analyzed and quantified.
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449:"Kawal, Meat Substitute from Fermented Cassia obtusifolia Leaves"
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Similar fermented meat substitutes found in this region include
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and
Biochemical Changes during Fermentation for Production of
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Handbook of
Indigenous Fermented Foods, Revised and Expanded
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Kawal being prepared in the
Southern United States in 2019
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is known as a nutritious food comparable to meat. The
239:, which serve as substitutes for stews flavored with
566:"Sudan's Fermented Food Heritage| Sudanow Magazine"
421:: CS1 maint: DOI inactive as of September 2024 (
110:consider it a low-status food. In spite of this,
166:leaves and weighed down with clean stones. The
65:leaves used as a meat substitute indigenous to
355:"Leaf and Seed Fermentations of Western Sudan"
162:. This paste must then be covered with fresh
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223:This is as opposed to fermented foods like
527:Food Processing & Nutritional Science
512:"Amino Acid Profiling of the Leaves of
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278:is used as a condiment similar to
175:can be stored and used as needed.
123:, which is made from the seeds of
81:. In urban areas, it is used as a
14:
592:Steinkraus, Keith (2018-05-04).
389:African Journal of Biotechnology
254:is as a substitute for powdered
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25:
520:, a Traditional Food Condiment"
361:, National Academies Press (US)
188:, filled with vegetables (not
1:
309:There has been research into
247:a soured milk and lamb stew.
44:After 2-3 months fermentation
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539:10.46619/Fpns.2020.1-1013
208:serves as a flavoring in
32:Obtusifolia being pounded
447:Dirar, Hamid A. (1984).
250:A common preparation of
403:(inactive 2024-09-24).
401:10.4314/ajb.v4i10.71328
77:provinces, and eastern
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135:, which is made with
570:sudanow-magazine.net
235:made with fermented
227:made with fermented
69:, in particular the
465:1984EcBot..38..342D
153:C. obtusifolia
126:Hibiscus sabdariffa
473:10.1007/BF02859013
330:List of condiments
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99:also known as the
92:Cassia obtusifolia
605:978-1-351-44251-0
514:Senna Obtusifolia
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573:. Retrieved
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87:black pepper
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268:Nuba people
241:soured milk
231:seeds, and
147:To prepare
143:Preparation
635:Condiments
619:Categories
575:2023-07-26
365:2023-07-26
318:microbiota
260:Fur people
245:mulah-rob,
229:watermelon
547:234467515
481:0013-0001
409:1684-5315
336:Citations
295:potassium
286:Nutrition
83:condiment
63:fermented
497:32446384
324:See also
305:Research
256:shermute
243:such as
233:rob-ful,
225:rob-heb,
219:shermute
103:plant.
71:Kordofan
489:4254649
461:Bibcode
299:calcium
237:peanuts
216:called
198:furundu
164:sorghum
120:furundu
602:
545:
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487:
479:
407:
395:(10).
314:'s
137:sesame
129:, and
97:legume
75:Darfur
543:S2CID
523:(PDF)
518:Kawal
493:S2CID
485:JSTOR
311:kawal
291:Kawal
276:kawal
272:kawal
264:kawal
252:kawal
214:jerky
206:kawal
202:sigda
196:Like
190:kawal
173:kawal
149:kawal
132:sigda
112:kawal
108:Sudan
101:kawal
58:Kawal
600:ISBN
477:ISSN
423:link
405:ISSN
297:and
200:and
185:zeer
168:zeer
159:zeer
79:Chad
73:and
535:doi
469:doi
397:doi
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
