Néré and soumbala: what is the difference?

Néré and soumbala are often confused, even though they refer to two different things. Néré is a tree from West Africa and its fruit; soumbala is the condiment obtained by fermenting the seeds of this same fruit. This article explains the difference between the two, their other names by country and their culinary uses.

Néré, a tree and its fruit

Néré (Parkia biglobosa) is a large tree of the Sudano-Sahelian savannas of West Africa, found from Senegal to Nigeria, through Mali, Burkina Faso, Côte d'Ivoire, Benin and Togo. Its fruit takes the form of long brown pods that contain black seeds coated in a yellow, floury pulp, naturally sweet. The fruit of the néré thus yields two distinct food products: the pulp, eaten fresh or dried then ground into powder for a drink or a porridge, and the seeds, which are not eaten as they are.

Soumbala, the condiment obtained from the seeds

The seeds of the néré are first boiled for several hours, stripped of their hull, then left to ferment for two to four days under the action of bacteria of the genus Bacillus, chiefly Bacillus subtilis. This fermentation browns the seeds and develops a strong smell when raw, which softens markedly on cooking, along with a pronounced umami taste. The resulting condiment, soumbala, is then shaped into balls, dried or ground into powder.

Depending on the country and the language, this same condiment changes name: soumbala or soumbara in Mali, Burkina Faso, Guinea and Côte d'Ivoire; nététou in Senegal and Gambia (Wolof); dawadawa among the Hausa, in northern Nigeria and in Ghana; iru among the Yoruba, in southern Nigeria; afitin in Benin (Fon language).

Néré and soumbala at a glance

What the pulp and the fermented seeds contain

According to a study on the fresh pulp of the fruit, it provides, per 100 grams, around 6.6 grams of protein, 11.8 grams of fiber and 191 milligrams of vitamin C. Soumbala, obtained by fermenting then drying the seeds, is far more concentrated: studies carried out in Ghana and Burkina Faso report between 21 and 50 grams of protein and between 8 and 41 grams of fat per 100 grams, with wide variations depending on the region and the artisanal fermentation method of each batch. These figures concern pure soumbala; the amount actually added to a dish remains very small.

How is soumbala used in cooking?

Soumbala is powerful: half a teaspoon to one teaspoon is enough for a dish for four people. It is added during cooking, diluted in a little hot water or directly into the sauce or broth. It appears as a small touch in several classics of West African cuisine: thiéboudienne, the Senegalese fish and rice dish; mafé, the peanut sauce; and okra or leaf sauces. The pulp of the néré, for its part, is used instead to prepare a drink or a lightly sweetened porridge, unrelated to the savory use of soumbala.

To find out more

The article néré and soumbala: identity, composition and uses details the composition of the pulp and the fermented seeds. The guide to soumbala (nététou) goes further into its identity and uses, and the article soumbara (nététou): the umami of West African cuisine looks again at its role as an umami condiment.

Frequently asked questions

Are néré and soumbala the same product?

No. Néré is the tree and its fruit, with its sweet yellow pulp. Soumbala is the condiment obtained by fermenting the seeds of this same fruit: it is the same plant, at two very different stages.

Why does soumbala have such a strong smell?

The smell comes from the fermentation of the seeds by bacteria of the genus Bacillus, which transforms their composition and develops odorous compounds. This smell, pronounced when raw, softens markedly on cooking.

Does soumbala have other names depending on the country?

Yes. The condiment obtained from the fermented seeds changes name depending on the country: nététou in Senegal, soumbala or soumbara in Mali and Burkina Faso, dawadawa in Nigeria and Ghana, iru among the Yoruba, afitin in Benin.