Locust Trees

A traditional method of preparing the seeds in W. Africa requires the seeds to be repeatedly boiled, then husked and placed in leaf-lined baskets or similar containers to be fermented over a period of several days by a whole battery of micro-organisms which are naturally present. The fermented seeds may have wood ash mixed into them to reduce the smell. After fermentation they can be pounded into a paste or kept loose; and in either event may be formed into balls or pyramids and partially dried for storage. The product is used as a condiment, to flavour soups and stews, and is also a good source of protein.