Dawadawa is used as a seasoning to enhance the flavor of rice dishes, noodle dishes, curries, or casseroles. In Western Africa, Dawadawa is traditionally used to flavor okra soup, palm nut soup, bitter-leaf soup, melon soup, and alefu soup. It is also used in fakoye, which is a braised chicken dish, and Jollof, which is a rice dish cooked with minced beef, tomatoes, bell pepper, garlic, and ginger. In addition to finding Dawadawa in patties and spheres, it can also be found in dried form and sprinkled onto dishes for umami flavor.
Dawadawa pairs well with meats such as lamb, beef, and poultry, fried rice, cinnamon, rosemary, nutmeg, cloves, tomatoes, garlic, onions, and ginger. The spheres will keep for several months when stored in a cool and dry place.
