1. SumbalaSumbala or soumbala is a condiment used widely across West Africa. It is usually prepared by women over the course of several days, traditionally from néré seeds. It can be made from other kinds of seeds, and the use of soybeans for this purpose is increasing due mainly to inadequate supply of néré seeds. The fabrication process involves boiling, cleaning and then packing away to ferment - the fermentation process giving it a pungent smell.
Read “Sumbala” on English Wikipedia
Read “スンバラ” on Japanese Wikipedia
Read “Sumbala” on DBpedia
Read “Sumbala” on English Wikipedia
Read “スンバラ” on Japanese Wikipedia
Read “Sumbala” on DBpedia
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