Kawal, meat substitute from fermented Cassia obtusifolia leaves

Abstract

The green leaves of Cassia obtusifolia are fermented to produce a food product, kawal, used by certain tribes of Sudan as a meat substitute. Following fermentation for 2 wk the product is sundried and used when needed. Protein content of kawal is about 20% on dry matter basis. Two microorganisms are most commonly recovered from fermenting as well as dried kawal: the bacterium Bacillus subtilis and a species of the fungus Rhizopus. Other uses of the plant are discussed. © 1984 The New York Botanical Garden.