Malian grocery online: fonio, fakoye and soumbala
In Mali, cooking relies on fonio, dried leaves, peanuts and soumbala: they make djouka, fakoye sauce and mafé. This shelf brings these basics together, along with what you drink alongside, from bissap juice to kinkéliba infusion.
On this shelf
- NUMBER ONE djouka: precooked fonio prepared for djouka, ready in a few minutes.
- NUMBER ONE fakoye powder: ground jute mallow leaves, for the fakoye sauce of the Gao region.
- NUMBER ONE soumbara: the soumbala of Malian cooks, fermented néré seeds that give sauces their depth.
- BONMAFÉ peanut paste: ground roasted peanuts, with no added sugar, for mafé.
- NUMBER ONE food-grade shea butter: a vegetable fat for cooking.
- TANTIE kinkéliba and TANTIE red bissap: the everyday infusion and the flowers for the red juice, called dableni in Mali.
Recipes and kits to go with it
The mafé kit brings together the grocery part of this peanut stew, born in Mali, and the peanut discovery kit offers peanuts in five products. On the blog: djouka, fonio in sauce, chicken mafé, dégué and our guide to fakoye.
Frequently asked questions
What is djouka?
A Malian dish of steamed fonio and peanut powder, sometimes bound with okra. NUMBER ONE djouka is the precooked version: it is ready in a few minutes, steamed or in hot water.
Fakoye, jute mallow, molokheya: what is the difference?
It is the same plant, jute mallow. In Mali, its powder makes fakoye sauce; in Egypt and the Maghreb, it is cooked under the name molokheya. Do not confuse it with lalo, which is baobab leaf powder.
Is there a minimum order?
Yes, €39 of products. In France, pickup point delivery is then free, and home delivery is free from €59. For the ten other European countries we deliver to, the delivery costs are shown before payment.
