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Burkinabè Soumbala Sauce

Name: Burkinabè Soumbala Sauce
Total time: 40 min
Yield: Serves 4
Cuisine: Burkina Faso
Ingredients: 3 Tomato; 2 tbsp Miso; 1 Onion; 15g Dried shrimp; 1 Chili pepper; 3 tbsp Vegetable oil; A pinch Salt; 300ml Water

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Tomato and onion stewed with soumbala, a fermented seed seasoning — Burkina Faso's umami sauce.

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📖 The Story Behind This Dish

Soumbala is a traditional West African seasoning of fermented néré (African locust bean) seeds, with a strong, distinctive aroma and deep savoriness. In Burkinabè homes, a sauce of soumbala stewed with tomato, onion, and dried fish is poured over tô (millet paste) or rice.

🌆 Where it's eaten: In a Burkinabè home kitchen, a pungent brown sauce stews in a pot and is served beside white paste.

🥕 Ingredients (serves 4)

Tomato 3
Miso 2 tbsp
Onion 1
Dried shrimp 15g
Chili pepper 1
Vegetable oil 3 tbsp
Salt A pinch
Water 300ml

👩‍🍳 Instructions

Blend the tomatoes, onion, and chili.
Heat oil in a pot and fry the purée for 10 minutes.
Add the water and dried shrimp and simmer 10 minutes.
Stir in the miso and simmer 5 minutes.
Season with salt and serve with rice or paste.

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