Sumbala or soumbala is a fermented seed condiment used widely across West Africa. It is usually prepared by women over the course of several days, traditionally from néré (Parkia biglobosa) seeds. It can be made from other kinds of seeds, such as those of Prosopis africana, and the use of soybeans for this purpose is increasing due mainly to inadequate supply of néré seeds. It is comparable to miso paste. This condiment is traditionally sold in balls or patties that can be kept for several months at a time in the case of the best quality. It is a traditional ingredient used across West Africa.