Poulet au Soumbala

Name: Poulet au Soumbala
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Burkinabe
Ingredients: 1 whole chicken, cut into pieces; 3 tbsp soumbala (dawadawa), crushed; 2 large onions, sliced; 3 large tomatoes, chopped; 2 tbsp vegetable oil; 3 cloves garlic, minced; 1 habanero pepper; 1 Maggi cube; Salt to taste; 500ml water

Poulet au soumbala (poo-LEH oh soom-BAH-lah)

Chicken with Fermented Locust Bean

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 426 kcal

Tender braised chicken infused with the deep, funky umami of soumbala (dawadawa), creating an intensely savory dish unique to Burkinabe home cooking.

Nutrition & Info

Protein 38.0g

Carbs 10.0g

Fat 26.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free nut-free

Equipment Needed

large pot wooden spoon

Presentation Guide

Vessel: deep plate

Garnishes: sliced onions

Accompaniments: white rice, tô, attieke

Ingredients

1 whole chicken, cut into pieces
3 tbsp soumbala (dawadawa), crushed
2 large onions, sliced
3 large tomatoes, chopped
2 tbsp vegetable oil
3 cloves garlic, minced
1 habanero pepper
1 Maggi cube
Salt to taste
500ml water

Instructions

1
Season chicken with salt and set aside.
2
Heat oil in a pot and brown chicken pieces on all sides. Remove and set aside.
3
Sauté sliced onions and garlic until golden.
4
Add chopped tomatoes and cook 8 minutes until softened.
5
Crush soumbala and add to the pot. Stir well to release its aroma.
6
Return chicken, add water, habanero, and Maggi cube. Cover and simmer 35 minutes until chicken is tender and sauce is reduced.

💡

Did You Know?

Soumbala has such a pungent aroma that first-time smellers often recoil — but once tasted in a dish, they are converted for life.

Chef's Notes

Equipment Tips

large pot
wooden spoon

Garnishing

sliced onions

Accompaniments

white rice, tô, attieke

The Story Behind Poulet au Soumbala

Soumbala, the fermented seeds of the African locust bean tree, is one of the Sahel's oldest condiments. In Burkina Faso, it functions as a natural flavor enhancer predating industrial bouillon cubes by centuries. This dish showcases its transformative umami power.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Traditional Burkinabe cuisine

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