Kawal

Strong-smelling pastes from fermented Cassia obtusifolia leaves of Sudan; rich in protein, they substitute for meat in soups and stews across parts of Africa. The vigorous fermentation that creates their pungent character also naturally preserves them, though hygienic preparation and proper cooking remain necessary for safety. As a protein-rich plant food, kawal helps fill nutritional gaps where meat is scarce. Dried kawal stores well, providing protein through lean seasons. Leaves are pounded into a paste, fermented in pits or containers for several days, then sun-dried into cakes for storage.