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Locust beans is normally processed into food condiment, which is popularly taken in the western part of Africa and it is used as a spice that offers an African meal a first-rate flavor. This paper reviews the roles of locust beans in traditional cuisine and diet, health benefits, culinary uses, traditional and modern recipes, spiritual benefits and common techniques of manufacturing fermented locust beans, the troubles related with it and the viable approaches of overcoming these issues in order to convey this health friendly seed into the limelight of massive scale production. The processing of locust beans to meal condiment involves depodding, cleaning, boiling, dehulling, washing, re-cooking and fermentation.
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