Soumbara is produced in an artisanal way. This product has a relatively strong odor that is not appreciated by some consumers in Côte d'Ivoire. From surveys of women and consumers, the manufacturing technique and the motivations for consumption of soumbara were revealed. For the chemical composition, the average water content is 13.33 ± 1.52 g/100 g MF, the average value of the ash content is 4 ± 0 g/100 g MS. The total protein and lipid levels are 16.37 ± 0.71 g/100 g DM and 21.55 ± 0.46 g/100 g DM respectively. Total carbohydrates, starch and total sugars are respectively 44.33 ± 1.46 g/100 g DM, 39.82 ± 32 g/100 g DM and 0.08 ± 0.01 mg glucose /mL. Concerning the phytochemical composition, the total polyphenols and total flavonoids have respectively contents of 2.74 ± 0.01 mg Eq AG mL of extract, and 0.82 ± 0.01 mg Eq Quer/mL of extract. The study notes that the iron and potassium contents are the most important with respectively 344.43 ± 1.20 µg/g and 174.5 ± 2.71 mg/g. The consumption survey revealed that soumbara produced in Côte d'Ivoire is relatively more consumed (55.77%) than that produced in other countries (44.23%). This artisanal product is appreciated for its taste (50.97%) and its therapeutic character (37.5%) in the form of grain (68.27%), powder (23.08%) or paste (8.65%). These data show that soumbara is very rich in nutrients, polyphenols and flavonoids. These results justify the numerous uses of this ingredient, both in food and in traditional medicine.