In brief
- Senegalese Lalo Sauce: a sauce thickened with dried baobab leaf powder, with smoked fish and palm oil
- Origin: Senegal, where lalo (baobab leaf powder) is traditionally used to thicken millet couscous and sauces
- Essential ingredients: baobab leaf powder, smoked fish, dried shrimp, palm oil, tomato, onion
- A simmered dish, served hot with white rice or millet couscous
Origins and cultural history of Senegalese Lalo Sauce
In Senegal, lalo, or laalo in Wolof, refers to a powder made from dried, then pounded, baobab leaves. This Senegalese lalo should not be confused with Haitian lalo, a preparation made from jute mallow leaves (Corchorus olitorius, also called jute or molokheya), a different plant and a distinct culinary tradition.
In Senegalese cooking, lalo is used above all as a thickener: diluted and then stirred in, it gives the millet couscous known as thiéré a softer texture, and thickens simmered sauces with smoked fish or meat in the same way. This lalo sauce is traditionally shared as a family, served hot over white rice or over the millet couscous itself.
What are the essential ingredients of Senegalese Lalo Sauce
Preparing Senegalese Lalo Sauce relies on a few essential ingredients commonly found in African and Caribbean grocery stores, including NKOSI.
- baobab leaf powder (lalo)
- smoked fish
- dried shrimp
- red palm oil
- tomato
- onion
What to know about Senegalese lalo sauce
In Senegal, lalo is a powder made from dried, pounded baobab leaves, used mainly as a thickener. Lalo sauce is made with smoked fish, dried shrimp, red palm oil, tomato and onion, and is served hot over white rice or millet couscous. It should not be confused with Haitian lalo, a separate dish made with jute mallow leaves (Corchorus olitorius).
Frequently asked questions about Senegalese Lalo Sauce
Is Senegalese lalo the same ingredient as Haitian lalo?
No. Senegalese lalo is a powder made from dried baobab leaves. Haitian lalo refers to jute mallow leaves (Corchorus olitorius), a different plant, cooked into a stew with meat and crab. The two dishes only share a similar name and a mucilaginous texture.
How do you use lalo powder without getting lumps?
Dilute the baobab leaf powder in a little warm water or broth until you get a smooth paste, before stirring it into the sauce. Added directly as a dry powder to a hot liquid, it tends to form lumps.
Where can I find the ingredients for Senegalese Lalo Sauce in France?
NKOSI sells the ingredients for this sauce (smoked fish, dried shrimp, palm oil, tomato paste, shrimp stock) and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
