The use of the fermented beans of African locust bean dates back many centuries. African locust bean is a multipurpose tree that is as highly valued as shea butter tree. Fermented seeds (‘soumbala’, ‘dawadawa’, ‘netetu’) serve primarily as a condiment for seasoning sauces and soups. African locust bean has a reputation for soil improvement; its leaves are applied as green manure. It is also important in apiculture, being a good source of nectar and suitable for the placement of hives. It may serve as a decorative avenue tree. African locust bean is very important in West African culture. It plays a role in all major rituals, including those associated with birth, baptism, circumcision, marriage and death. In northern Nigeria the annual production of seeds is estimated at 200,000 ton. The products of African locust bean are not important in international commercial trade. However, local trade is important in West Africa, especially in the Sahel region, where the dried or fermented seeds are often transported far from the sites of production, often across country borders. The yellowish fruit pulp is very rich in carbohydrates (ca. 80%), which makes it an excellent energy source. The seeds of African locust bean contain anti nutritional factors and have to be processed before use as food or livestock feed. Boiled and fermented seeds contain 35% proteins, 29% lipids, 16% carbohydrates and have good organoleptic properties and a positive effect on intestinal flora. The seeds are good sources of protein, fat and calcium, but contain a non-toxic oil of variable composition.