Dawa dawa is known as a nutritious rich condiment all over Nigeria. is utilized as delicacy, used as food seasoning, flavour enhancer and aroma. In this study three samples of fresh African locust bean were subjected to 5 days of fermentation. The mean heterotrophic bacterial counts during the 5 days of fermentation ranged from 1.3 x 101 CFU/g at the start of fermentation to 7.66 x 1010CFU/g on the 5th day of fermentation, fungal counts ranged from 1x 102 CFU/gat the start of fermentation to 9.1 x 104 CFU/g on the 5th day of fermentation. Mean fungal counts ranged from 1x 102 CFU/gat the start of fermentation to 9.1 x 104 CFU/g on the 5th day of fermentation. 15 bacterial isolates were identified to include: Lactabacillus plantarium 4(26.67%), Bacillus cereus 2(13.33%), Bacillus subtilis 1(6.67%), Enterobacter sp. 2(13.33%), Leuconostoc sp. 3(20%) and Micrococcus luteus 1(6.67%). 9 fungal isolates were identified to include: Aspergillus fumugatus 3(33.33%), Penicillium sp. 3(33.33%), Rhizopus sp. 1(11.11%) and Aspergillus niger 2(22.22%). The presence of Bacillus ceases after 3 days (72 hours) of fermentation. Lactobacillus sp. and Leuconostoc were more persistent in occurrence as the both appeared in day 2,3 and 4. This study also reveals the fermentation of dawa dawa to be an alkaline process as pH ranged from 5.82 at 0 hour to 9.57 at 120 hours. Correlational analysis using Microsoft EXCEL 2007 revealed a positive correlation between pH of dawa dawa and its bacterial loads, pH and fungal loads, time of fermentation and pH. However, there was a negative correlation between pH and Titratable acidity. Bacillus cereus which can produce enterotoxins that can cause flatulence and diarrhea if consumed can be hazardous. Extension of the fermentation time could lead to the succession of more pathogenic microorganisms in unhealthy numbers to the detriment of potential consumers.