Authentic Senegalese ingredients
Sourced directly from the fishermen and the women processors of the Îles du Saloum, and from producers across Senegal. Prices in euros.
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Dried seafood & guedj (fermented fish)
Guedj Beurre
Dried fermented meagre (courbine), the classic guedj for thieboudienne.
Guedj Sole
Dried sole, delicate, and the only guedj dried without its skin.
Guedj Yass
The rarest guedj: dried without any salt, preserved by its own fat and the sun.
Guedj Tambajang
Whole dried mullet, used as a seasoning.
Guedj Beurre Casamance
Meagre dried then wood-smoked, Casamance style. Deeper, more complex.
Toumboulan
Dried ray fin cartilage. Very rare. Thickens sauces naturally.
Yeet Maggi (dried cymbium)
The “African Maggi”: dried fermented sea snail, large pieces only (17.5 cm legal size).
Smoked catfish (kong fumé)
Sea catfish smoked the Senegalese way.
Smoked catfish from Gambia
Same fish, smoked the Gambian way.
Dried shrimp
Small sun-dried shrimp from the Îles du Saloum.
Yoxos (dried mangrove oysters)
Oysters picked in the mangroves of the Îles du Saloum, then dried.
Pagne (dried cockles)
Dried cockles from the Îles du Saloum.
Saloum Pack
Four treasures of the Îles du Saloum: toufa, yoxos, dried shrimp and cockles.
Seasonings
Netetou powder (dawadawa)
Fermented néré seeds, ground and ready to use. The natural stock cube.
Netetou dome
Fermented néré seeds, whole, to crush yourself.
Netetou bar
Fermented néré seeds pounded into a compact bar.
Netetou Mix
My blend: roasted netetou, dried shrimp and kéthiakh, with a touch of chilli.
Netetou & bissap leaf sauce
Ready-made sauce of netetou and bissap leaves (beugeuc).
Beugeuc (bissap leaves)
The leaves of the bissap plant, used in cooking.
Kani (hot chilli paste)
Artisanal hot chilli paste, served on the side.
Drinks & fruits
Red bissap (dried hibiscus)
Dried hibiscus calyces for the famous bissap drink (zobo, sorrel).
Bouye (baobab powder)
Baobab fruit powder, for bouye juice and desserts.
Maad jam
Jam of maad (Saba senegalensis), a tangy wild fruit from Senegal.
Millet, grains & peanuts
Arraw (millet pellets)
Hand-rolled millet pellets for traditional porridge.
Thiakry
Millet for thiakry, the dessert with curdled milk.
Sankal (millet grits)
Coarse millet semolina for fondé porridge.
Roasted peanut powder
Finely ground roasted peanuts, for mbakhalou and sauces.
Tigadégué (peanut paste) 250 g
Artisanal peanut paste for mafé.
Tigadégué (peanut paste) 500 g
Artisanal peanut paste for mafé.
Oils & honey
Diwtir (red palm oil)
Pure red palm oil for soupou kandja and other sauces.
Pure honey from Kédougou
Pure honey from Kédougou, south-east Senegal.