Authentic Senegalese food, from the Îles du Saloum to your kitchen
I am Lamine Faye, known as the Guedjologue. I grew up in the Îles du Saloum, the Saloum Delta in Senegal, a UNESCO World Heritage site. Louma by Seggfaye brings you the ingredients of Senegalese cooking that you can't find in supermarkets: guedj (dried fermented fish), yeet (dried cymbium), netetou (dawadawa), dried shrimp, bissap, baobab, millet.
Why Louma
- Direct sourcing from the fishermen and the women processors of the Îles du Saloum, with no middlemen.
- Traditional methods: sun-dried, smoked or fermented the way it has always been done.
- Responsible fishing: for example, we only sell yeet over the 17.5 cm legal size.
Shipping: France and Europe from our online shop. UK from €18.99, the Americas and Asia from €35.19 with Colissimo International (tracked). See all shipping rates. We do not ship to Africa.
Guides by the Guedjologue
Senegalese food
The dishes you need to know, from thieboudienne to thiakry.
Thieboudienne recipe
Senegal's national dish, the authentic way.
Dawadawa, iru, soumbala
One fermented seasoning, many names.
Cymbium (yeet)
The sea snail Senegal calls the African Maggi.
Follow me on TikTok (@seggfaye) and YouTube (@loumaseggfaye).