Sumbala, and the shifting worlds of locust beans & soybeans in West Africa

One of the two foods highlighted in my chapter about soybeans in Africa in The World of Soy (published already 8 years ago now) was a pungent West African condiment, traditionally made with "African locust beans" but increasingly with soybeans, and known by various names such as: sumbala, sunbala, or sungala (in Manding); daddawa or … Continue reading Sumbala, and the shifting worlds of locust beans & soybeans in West Africa

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“The World of Soy” due out soon

The World of Soy, a new volume of articles about the uses of soybeans in various parts of the world, is nearing publication. It is edited by Christine M. Du Bois, Chee-Beng Tan, and Sidney Mintz, and the publisher is the University of Illinois Press (UIP). This is the result of a project that goes … Continue reading “The World of Soy” due out soon