Baku Kitchen! An independent reference of traditional food

Kawal

كول

Wild senna leaves pounded and fermented into dark pungent balls for stews

Chad, South Sudan and Sudan Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Prepared in eastern Chad around Abeche, the leaves buried in jars to ferment and then dried, giving a meat-like savour without meat.

Frequently asked questions

What is Kawal?

Kawal is a fermented & pickled from Chad: wild senna leaves pounded and fermented into dark pungent balls for stews. Prepared in eastern Chad around Abeche, the leaves buried in jars to ferment and then dried, giving a meat-like savour without meat.

Made with

vegetablesherbs

Cooked

fermenteddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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