Kawal: Fermented green leaves

Kawal is a strong smelling Sudanese, protein-rich food prepared by fermenting the leaves of a wild African legume, cassia obtusifolia and is usually cooked in stews and soups. It is used as a meat replacer or a meat extender. Its protein is of high quality, rich in sulphur amino acids which are usually obtained from either fish or meat. The leaves of the leguminous plant are pounded into paste without releasing the juice. The paste is placed in an earthenware jar and covered with sorghum leaves. The whole jar is sealed with mud and buried in the ground up to the neck in a cool place. Every three days the contents are mixed by hand. This brief explaind the process of preparing kawal.