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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A tangy broth made by simmering fermented locust bean paste in water, yielding a sour, savory soup.
Origin: Yoruba and other southwestern Nigerian ethnic groups (Traditional/Pre-colonial) — Southwest Nigeria
See full technique reference →During fermentation, lactic acid bacteria convert sugars in Parkia biglobosa into lactic acid, lowering the pH and reducing bitterness. The simmering step hydrolyzes tannins and releases polysaccharides, creating a smooth mouthfeel while preserving volatile acids that contribute to the soup’s aroma.
Primary Reaction
Fermentation of locust beans by lactic acid bacteria producing lactic acid and reducing tannins
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