It is not easy to look at, and the smell is unpleasant – at best.
These aside, Locust Bean is the single, most significant ingredient guaranteed to take your soups, stews or mixed vegetables from “just okay” to Va-va-voom – every time.
Our grandparents know this as do the best African cooks – and now, so do you.
Wait! what is Carob, Locust Bean, Ugba, Irú and Dawa Dawa?
These names all refer to one and the same thing – this bean-like non-fleshy seed with a naturally sweet taste is widely used:
- To sweeten foods
- As a healthy chocolate substitute
- As a spice for some of the best tasting African stews – ever
Okay, let’s stay on that one for a moment
Nigerians and other Africans swear by Locust beans and add it to everything – not only because it tastes good and can serve as a tastier alternative to buillon cubes, but also due to its health benefits among which are vision improvement, digestion aid and much more
Whether its medical properties are proven or not, one things is for sure: its tastes good – yes! we’re back on that.
To further explain this, here are 2 of several traditional recipes which typically contain Locust Beans – and they taste great!