{"title":"Senegalese Cuisine","description":"\u003cp\u003eThiéboudienne, mafé, yassa chicken, thiakry for dessert: Senegalese cooking relies on a few products you always keep in the cupboard. Here you will find them under their real names, from millet in all its forms to the nététou that gives sauces their depth.\u003c\/p\u003e\n\u003ch3\u003eOn this shelf\u003c\/h3\u003e\n\u003cul\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/thiere-lalo-tantie-senegalese-african-couscous\" title=\"TANTIE thiéré lalo\"\u003eTANTIE thiéré lalo\u003c\/a\u003e, the fine-grain millet couscous, and \u003ca href=\"\/en\/products\/sankhal-tantie-senegalese-millet-cereal\" title=\"TANTIE sankhal\"\u003eTANTIE sankhal\u003c\/a\u003e, the cracked millet for lakh and porridges.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/thiakry-degue-tantie-senegalese-semolina-500g\" title=\"TANTIE thiakry\"\u003eTANTIE thiakry\u003c\/a\u003e: the millet semolina for the curdled-milk dessert, called dégué in Mali.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/soumbara-netetou-powder-spice-number-one-senegalese-100g\" title=\"NUMBER ONE soumbara (nététou)\"\u003eNUMBER ONE soumbara (nététou)\u003c\/a\u003e: fermented néré seeds; half a spoonful is enough for a thiéboudienne or a mafé.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/double-broken-rice-orchidee-senegalese-rice-1kg\" title=\"ORCHIDÉE twice-broken rice\"\u003eORCHIDÉE twice-broken rice\u003c\/a\u003e: the broken grain that soaks up the thiéboudienne sauce, with \u003ca href=\"\/en\/products\/double-tomato-concentrate-dieg-bou-diar-senegalese-400g\" title=\"DIEG BOU DIAR double tomato paste\"\u003eDIEG BOU DIAR double tomato paste\u003c\/a\u003e.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/whole-red-bissap-tantie-west-african-bissap-drink-100g\" title=\"TANTIE red bissap\"\u003eTANTIE red bissap\u003c\/a\u003e and \u003ca href=\"\/en\/products\/baobab-powder-200-g-tantie\" title=\"TANTIE baobab powder\"\u003eTANTIE baobab powder\u003c\/a\u003e: the hibiscus flowers for bissap juice and the fruit pulp for bouye juice.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/products\/begue-ginger-candies-senegalese-confectionery-400g\" title=\"BÉGUÉ ginger sweets\"\u003eBÉGUÉ ginger sweets\u003c\/a\u003e: made in Dakar, sweet first, then spicy.\u003c\/li\u003e\u003c\/ul\u003e\n\u003ch3\u003eRecipes and kits to go with it\u003c\/h3\u003e\n\u003cp\u003eOur kits bring together the grocery part of a recipe; the meat, fish and vegetables you pick up at the market: \u003ca href=\"\/en\/products\/kit-thieboudienne-senegalaise-authentique-5-produits\" title=\"thiéboudienne\"\u003ethiéboudienne\u003c\/a\u003e, \u003ca href=\"\/en\/products\/kit-mafe-senegalais-authentique-ragout-arachide-senegalais-6-produits\" title=\"mafé\"\u003emafé\u003c\/a\u003e, \u003ca href=\"\/en\/products\/kit-poulet-yassa-senegalais-authentique-4-produits\" title=\"yassa chicken\"\u003eyassa chicken\u003c\/a\u003e and, for a drink, \u003ca href=\"\/en\/products\/kit-bissap-maison-ouest-africain-3-produits\" title=\"homemade bissap\"\u003ehomemade bissap\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eStep-by-step recipes are on the blog: \u003ca href=\"\/en\/blogs\/blog-and-recipes\/thieboudienne-the-art-of-senegalese-rice\" title=\"thiéboudienne\"\u003ethiéboudienne\u003c\/a\u003e, \u003ca href=\"\/en\/blogs\/blog-and-recipes\/senegalese-yassa-chicken-recipe-lemon-onion-marinated-chicken\" title=\"yassa chicken\"\u003eyassa chicken\u003c\/a\u003e, \u003ca href=\"\/en\/blogs\/blog-and-recipes\/senegalese-beef-mafe-recipe-beef-stewed-in-peanut-sauce\" title=\"beef mafé\"\u003ebeef mafé\u003c\/a\u003e, \u003ca href=\"\/en\/blogs\/blog-and-recipes\/senegalese-thiakry-recipe-traditional-millet-couscous-dessert\" title=\"thiakry\"\u003ethiakry\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/blog-and-recipes\/baobab-juice-bouye-recipe\" title=\"bouye juice\"\u003ebouye juice\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003eWhat is the difference between thiéré, sankhal and thiakry?\u003c\/h4\u003e\n\u003cp\u003eAll three are millet, worked in different ways. Thiéré is rolled into fine beads for couscous, sankhal is cracked into grits for porridges such as lakh, and thiakry, with larger grains, is used for the curdled-milk dessert.\u003c\/p\u003e\n\u003ch4\u003eNététou, soumbala, soumbara: is it the same product?\u003c\/h4\u003e\n\u003cp\u003eYes: fermented néré seeds, dried and then ground. Senegalese cooks say nététou, Malians soumbala. Its smell is powerful and its taste deep, so you use it by the half spoonful.\u003c\/p\u003e\n\u003ch4\u003eWhere can I buy Senegalese products online?\u003c\/h4\u003e\n\u003cp\u003eRight here, on nkosiagro.com. We prepare your parcel in Rungis within 24 to 72 hours; it then arrives in 2 to 3 working days in France and in 3 to 4 working days in the ten other European countries we deliver to, including Ireland, Belgium and Switzerland. In France, delivery is free to a pickup point from €39 and to your home from €69.\u003c\/p\u003e","products":[{"product_id":"bonbons-begue","title":"BÉGUÉ Ginger Sweets, Senegalese confectionery, 400 g","description":"\u003cp\u003eBÉGUÉ sweets are hard ginger sweets made in Dakar by the confectioner CONFISEN. Sweet at first, they then bite firmly: it's the taste found in corner shops across Senegal. 400 g bag, or about 100 sweets.\u003c\/p\u003e\n\u003ch2\u003eWhat is the BÉGUÉ sweet?\u003c\/h2\u003e\n\u003cp\u003eBÉGUÉ is a Senegalese brand found in almost every kiosk and shop in the country. Its ginger sweet is a boiled sweet containing 8.2% ginger, with a touch of honey and lemon. It is meant to be sucked rather than chewed: the sweetness comes first, then the ginger's bite rises and lingers in the mouth.\u003c\/p\u003e\n\u003ch2\u003eWhen to enjoy them?\u003c\/h2\u003e\n\u003cp\u003eIn Senegal, a few are slipped into the bag for the road and offered after a meal. They go very well with mint tea or Touba coffee. With around a hundred sweets, the bag is easy to share, at home or at the office.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair them with?\u003c\/h2\u003e\n\u003cp\u003eThe same house makes \u003ca href=\"\/en\/products\/bonbons-begue-menthe-confiserie-senegalaise-400g\"\u003eBÉGUÉ mint sweets\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/biscuit-gingembre-exotique\"\u003eBÉGUÉ ginger biscuit\u003c\/a\u003e. To stay in Senegal, add a \u003ca href=\"\/en\/products\/cafe-touba-nkosi\"\u003eTouba coffee\u003c\/a\u003e or browse our \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cuisine\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e BÉGUÉ, made by CONFISEN in Dakar (Senegal)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 400 g bag, about 100 sweets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e sugar, tapioca starch, ginger (8.2%), fully hydrogenated coconut oil, flavouring, honey (0.9%), lemon concentrate (0.2%)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens in the ingredient list\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from heat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 376 kcal, fat less than 0.1 g, carbohydrate 93.7 g of which sugars 74 g, protein 0.2 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"BÉGUÉ","offers":[{"title":"400g","offer_id":47437691388238,"sku":"NK_10_47437691388238Gingembre","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/Bonbon-begue-gingembre-NKOSI_b026cedd-434f-4ed9-8944-f4d2f34c35a9.webp?v=1775781641"},{"product_id":"cafe-touba-nkosi","title":"BARKELOU Touba coffee, traditional Senegalese coffee, 250 g bag","description":"\u003cp\u003eBARKELOU Touba coffee is a traditional spiced coffee from Senegal, a blend of roasted Robusta coffee and ground Guinea pepper, djar. NKOSI sells it in a 250 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is Touba coffee?\u003c\/h2\u003e\n\u003cp\u003eTouba coffee takes its name from the holy city of Touba, in Senegal, where it is associated with the Mouride brotherhood and its founder Cheikh Amadou Bamba. It consists of roasted and ground Robusta coffee with added Guinea pepper (Xylopia aethiopica), a spice called djar in Wolof, sometimes joined by cloves depending on family recipes. The BARKELOU version sold by NKOSI, made in Senegal, blends 70% Robusta coffee and 30% djar, which gives it that warm, slightly peppery taste that sets it apart from a classic coffee.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cp\u003eIn the Senegalese way, the grounds are brewed like a filter coffee, or left to infuse for a few minutes in simmering water before straining. Count about one teaspoon per 10 cl of water. Serve it piping hot, sweetened to taste, alone or among friends and family as tradition has it. Keep the bag closed, away from heat and moisture, to preserve its aromas.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eTo continue exploring Senegalese cuisine, discover \u003ca href=\"\/en\/products\/the-vert-555\"\u003e555 Palais Impérial green tea for ataya\u003c\/a\u003e and the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-cafe-touba\"\u003ehomemade Touba coffee recipe\u003c\/a\u003e on the blog. \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cuisine\u003c\/a\u003e has its own section. In the same section: \u003ca href=\"\/en\/products\/cafe-moulu-robusta-arabica-guy-lesueur\"\u003eGUY LESUEUR ground coffee\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e BARKELOU\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 250 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e roasted and ground Robusta coffee (70%), ground Guinea pepper (Xylopia aethiopica, 30%)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens in the ingredient list\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e at room temperature, away from heat and moisture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003eLike all coffee, Touba coffee contains caffeine, generally in a higher amount than an Arabica coffee since Robusta is naturally richer in it. ANSES (the French food safety agency) recommends not exceeding 400 mg of caffeine per day for a healthy adult, and advises pregnant women, children and sensitive individuals to limit their consumption.\u003c\/p\u003e","brand":"BARKELOU","offers":[{"title":"250g","offer_id":47538316017998,"sku":"NK_217_47538316017998","price":11.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/cafe-touba-nkosi-nkosi-agro.webp?v=1774099026"},{"product_id":"concasse-de-baobab-bio-racines","title":"Concassé de baobab BIO RACINES, dried fruit pulp, 200 g","description":"\u003cp\u003eThe concassé de baobab BIO RACINES is the dried pulp of the baobab fruit, presented in irregular pieces rather than a fine powder. Diluted in water, it is used to prepare bouye, the traditional Senegalese drink with a tangy taste. 200 g organic pouch.\u003c\/p\u003e\u003ch2\u003eWhat is baobab concassé?\u003c\/h2\u003e\u003cp\u003eThe fruit of the baobab (Adansonia digitata), called bouye in Wolof or monkey bread in French, grows almost everywhere in Senegal and the Gambia. Its pulp, naturally dry and powdery inside the shell, is here crushed into pieces rather than reduced to a fine powder. Baobab fruit pulp has been authorised as a food ingredient in the European Union since 2008.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eTo prepare bouye juice, mix the concassé with water until the pulp fully dissolves, then strain to remove the seeds and fibres. Sweeten to taste, or flavour with vanilla before serving chilled. The rehydrated pulp can also be stirred into a yoghurt, a smoothie or a pastry for a tangy note. The dry pieces can also be snacked on as they are, like a treat.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eFor a fine powder rather than pieces, \u003ca href=\"\/en\/products\/poudre-de-baobab-bio-racines\"\u003eBIO RACINES baobab powder\u003c\/a\u003e is better suited to quick preparations. \u003ca href=\"\/en\/products\/baobab-en-morceaux-200-g-tantie\"\u003eTANTIE baobab in pieces\u003c\/a\u003e is a 200 g alternative. The \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-jus-de-baobab\"\u003ebouye juice\u003c\/a\u003e recipe is on the blog, and all \u003ca href=\"\/en\/collections\/superaliments-africains\"\u003esimilar products\u003c\/a\u003e are in the same family in the catalogue.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e RACINES (organic range)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 200 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e organic baobab fruit pulp, dried and crushed (100%)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulatory allergens in the composition\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 1132 kJ (272 kcal), fat 1.4 g of which saturates 0.4 g, carbohydrate 41 g of which sugars 32 g, dietary fibre 43 g, protein 2.3 g, salt 0 g, vitamin C 264 mg, calcium 263 mg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a cool, dry place, away from light and moisture\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003ePrecautions\u003c\/h2\u003e\u003cp\u003eThis pouch contains fruit seeds: it is not suitable for a child under 3 years old (choking hazard), as required by the mandatory notice on the packaging.\u003c\/p\u003e","brand":"RACINES","offers":[{"title":"200g","offer_id":49183295144270,"sku":"NK_737_49183295144270","price":4.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/concasse-de-baobab-bio-racines-nkosi-agro.webp?v=1774099184"},{"product_id":"double-concentre-de-tomate-dieg-bou-diar","title":"Double concentrated tomato paste DIEG BOU DIAR, 100% tomatoes, 400 g jar","description":"\u003cp\u003eDIEG BOU DIAR double concentrated tomato paste is made from 100% tomatoes, with no other ingredient added. It gives body and an intense red colour to Senegalese and West African simmered dishes. 400 g jar.\u003c\/p\u003e\u003ch2\u003eWhat is double concentrated tomato paste?\u003c\/h2\u003e\u003cp\u003e“Dieg bou diar” means “the one you always need” in Wolof: the name sums up its place in Senegalese kitchens, where this paste features in everyday dishes as well as the great classics. Its ingredient list comes down to one word, tomatoes, with a concentration of at least 28% that gives it its thick texture and its bold taste.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eFry it right at the start of cooking in a little oil with onions and garlic, before adding the other ingredients: the heat brings out its flavour and its colour. One to two tablespoons are enough to enhance a sauce. It is essential in thiéboudienne, mafé and chicken yassa, and is also found in the stews and tomato sauces of West African cooking.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eTo cook a complete thiéboudienne, combine it with the \u003ca href=\"\/en\/products\/kit-thieboudienne-senegalaise-authentique-riz-poisson\"\u003eSenegalese thiéboudienne kit\u003c\/a\u003e and follow the blog's \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-thieboudienne\"\u003ethiéboudienne recipe\u003c\/a\u003e. For a mafé, the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-mafe-au-poulet\"\u003echicken mafé recipe\u003c\/a\u003e details the steps. The \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cuisine\u003c\/a\u003e range brings together the rest of the essentials.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e DIEG BOU DIAR\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 400 g jar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e tomatoes (100%)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens in the ingredient list\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 377 kJ (90 kcal), fat less than 0.5 g, of which saturates 0.1 g, carbohydrate 14 g, of which sugars 10 g, dietary fibre 6.2 g, protein 4.8 g, salt 1 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e before opening, in a cool, dry place away from light; after opening, in the refrigerator in an airtight container, to be consumed quickly\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"DIEG BOU DIAR","offers":[{"title":"400g","offer_id":47494660587854,"sku":"NK_1466_47494660587854","price":5.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/double-concentre-de-tomate-dieg-bou-diar-nkosi-agro.webp?v=1774099204"},{"product_id":"epice-soumbara-netetou-en-poudre","title":"Soumbara (nététou) powder NUMBER ONE, fermented néré seeds, 100 g","description":"\u003cp\u003eSoumbara, which the Senegalese call nététou and Malians soumbala, is a condiment made from fermented néré seeds, dried and then ground. Its smell is powerful, its taste deep: half a teaspoon is enough to give body to a thiéboudienne, a mafé or a gombo sauce. 100 g pouch, in powder form, ready to measure out.\u003c\/p\u003e\n\u003ch2\u003eWhat is soumbara (nététou)?\u003c\/h2\u003e\n\u003cp\u003eSoumbara is made from the seeds of the néré (Parkia biglobosa), a large savanna tree that grows from Senegal to Nigeria, by way of Mali, Burkina Faso, Côte d'Ivoire, Benin and Togo. The seeds are boiled for several hours, stripped of their hulls, then left to ferment for two to four days: they turn brown and develop a strong smell and a marked umami taste, close to a full-bodied stock. The fermented product is then dried and, here, ground into powder.\u003c\/p\u003e\n\u003cp\u003eMaking soumbara is an ancient practice, carried out largely by women in the villages of the Sudano-Sahelian zone, and selling it remains a source of income for the women who produce it. In cooking, it long played the role of flavour enhancer in simmered sauces, well before industrial stocks arrived.\u003c\/p\u003e\n\u003ch2\u003eWhat is soumbara called in French?\u003c\/h2\u003e\n\u003cp\u003eThere is no French word for it: people speak of fermented néré seeds. Depending on the country and the language, the same condiment is called nététou in Senegal (Wolof) and the Gambia, soumbala or soumbara in Mali, Burkina Faso, Guinea and Côte d'Ivoire, dawadawa among the Hausa of Nigeria and Ghana, iru among the Yoruba, afitin in Benin. Some restaurateurs in France nickname it “African mustard”, for its strength in cooking, although it has nothing to do with mustard seed. Not to be confused with \u003ca href=\"\/en\/products\/poudre-de-nere\"\u003enéré powder\u003c\/a\u003e, yellow and sweet, which comes from the pulp of the fruit.\u003c\/p\u003e\n\u003ch2\u003eWhat does nététou taste like?\u003c\/h2\u003e\n\u003cp\u003eRaw, the smell is strong, close to ammonia, and gives a false idea of the result. When cooked, it softens markedly and leaves a deep, umami taste that blends into the sauce and gives it body. It is this underlying taste that Senegalese and Malian cooks look for: you no longer taste it as a separate ingredient, you taste that the sauce is complete.\u003c\/p\u003e\n\u003ch2\u003eHow do you use soumbara powder?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAllow half a teaspoon to one teaspoon for a dish for four people, and adjust to taste.\u003c\/li\u003e\n\u003cli\u003eDissolve the powder in a little hot water, or add it directly to the sauce or stock during cooking.\u003c\/li\u003e\n\u003cli\u003eLet it simmer: its smell softens and its taste blends into the dish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe powder is easier to measure out than dried balls or blocks, which have to be crumbled. Do not add too much at first: its strength comes out during cooking.\u003c\/p\u003e\n\u003ch2\u003eIn which dishes?\u003c\/h2\u003e\n\u003cp\u003eSoumbara goes, as a small touch, into several West African classics: \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-thieboudienne\"\u003ethiéboudienne\u003c\/a\u003e, the Senegalese rice with fish, where nététou is one of the traditional spices; \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-soupe-kandia\"\u003esoupe kandia\u003c\/a\u003e, the gombo and palm oil sauce from Casamance; \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-mafe-au-poulet\"\u003echicken mafé\u003c\/a\u003e, where a hint of soumbara complements the peanut paste. It also flavours leaf sauces, soups and fish marinades.\u003c\/p\u003e\n\u003ch2\u003ePowder, grains or block: which soumbara to choose?\u003c\/h2\u003e\n\u003cp\u003eThe NUMBER ONE powder on this page is the easiest to measure out every day. The section also offers the condiment in its whole forms: \u003ca href=\"\/en\/products\/soumbara-netetou-en-grains-cataleya-condiment-fermente-senegalais\"\u003eCATALEYA soumbara in grains\u003c\/a\u003e, to crush or to drop whole into the stock, \u003ca href=\"\/en\/products\/soumbara-baton-afrique-cataleya\"\u003eCATALEYA soumbara block\u003c\/a\u003e, to crumble, and \u003ca href=\"\/en\/products\/soumbara-en-poudre-cataleya\"\u003eCATALEYA powder\u003c\/a\u003e, another brand of the same condiment.\u003c\/p\u003e\n\u003ch2\u003eHow should it be stored?\u003c\/h2\u003e\n\u003cp\u003eIn an airtight jar, in a dry place, away from moisture and heat: this way the powder keeps for several months, and its lingering smell stays in the jar.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor a thiéboudienne: \u003ca href=\"\/en\/products\/riz-casse-2-fois-orchidee\"\u003eORCHIDÉE twice-broken rice\u003c\/a\u003e and \u003ca href=\"\/en\/products\/bouillon-de-poisson-jumbo\"\u003eJUMBO fish stock\u003c\/a\u003e, or our \u003ca href=\"\/en\/products\/kit-thieboudienne-senegalaise-authentique-riz-poisson\"\u003ethiéboudienne kit\u003c\/a\u003e. For the néré drink, you need \u003ca href=\"\/en\/products\/poudre-de-nere\"\u003enéré powder\u003c\/a\u003e. For the tree, its two products and their composition, read the article \u003ca href=\"\/en\/blogs\/culture-africaine\/bienfaits-nere-soumbala\"\u003enéré and soumbala\u003c\/a\u003e on the blog. The whole section: \u003ca href=\"\/en\/collections\/pices-condiments-africains-et-caribeens\"\u003espices and condiments\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE, distributed in France by Tai Yat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 100 g pouch, powder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e fermented néré seeds, dried and ground\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens, by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in an airtight jar, in a dry place: its smell lingers\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":49183311167822,"sku":"NK_46_49183311167822","price":7.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/epice-soumbara-netetou-en-poudre-nkosi-agro.webp?v=1774099274"},{"product_id":"epice-yassa-espig","title":"ESPIG yassa spices, Senegalese seasoning for chicken yassa, 100 g","description":"\u003cp\u003eESPIG yassa spices are a dry seasoning of onion, garlic, pepper, sweet pepper, ginger, bay leaf and thyme, designed for the marinade of Senegalese chicken yassa. 100 g pouch.\u003c\/p\u003e\n\u003ch2\u003eWhat is yassa?\u003c\/h2\u003e\n\u003cp\u003eYassa, or chicken yassa, is an iconic dish from Senegal and the Casamance region: meat or fish marinated then simmered with a large quantity of onions and lemon juice. This ESPIG pouch, a brand of the CEPASCO group founded in 1876, brings together the marinade spices; the lemon and fresh onions are still to be added by the cook.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eMix the spice with lemon juice, oil and sliced onions to marinate the chicken or fish for at least an hour, ideally several. Then grill or brown the meat, and simmer it in the confit-onion sauce. The same blend also enhances a fish yassa or stewed vegetables.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith the \u003ca href=\"\/en\/products\/kit-poulet-yassa-senegalais-authentique-marinade\"\u003eSenegalese chicken yassa kit\u003c\/a\u003e, which brings together the products needed for the recipe, or by following the blog's \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-poulet-yassa\"\u003echicken yassa recipe\u003c\/a\u003e. The whole \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cuisine\u003c\/a\u003e range is gathered in one collection. In the same range: \u003ca href=\"\/en\/products\/epice-poisson-espig\"\u003eESPIG fish spices\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e ESPIG (CEPASCO, Gémenos)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e onion, garlic (sulphites), pepper, sweet pepper, ginger (sulphites), bay leaf, thyme\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains sulphites, used as a preservative in the dehydrated garlic and ginger; possible traces of sesame, mustard, celery and gluten (as stated on the label)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e spices of various origins (imported), packed in France by CEPASCO (Gémenos)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a cool, dry place away from light\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"ESPIG","offers":[{"title":"100g","offer_id":47508305117518,"sku":"NK_157_47508305117518","price":3.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/epice-yassa-espig-nkosi-agro.webp?v=1774099325"},{"product_id":"infusion-dafrique-baobab-racines","title":"RACINES African baobab infusion, fruit pulp and apple, 40 g","description":"\u003cp\u003eThe RACINES African baobab infusion is a herbal tea made of granulated baobab fruit pulp and apple, in freshness bags. RACINES is the name of the brand: this infusion contains no baobab root, only fruit pulp. 40 g box, 25 bags.\u003c\/p\u003e\u003ch2\u003eWhat is this infusion?\u003c\/h2\u003e\u003cp\u003eThe baobab (Adansonia digitata) is an emblematic tree of West Africa, whose fruit is called bouye in Wolof or pain de singe in French. This RACINES infusion is made of 50% granulated baobab fruit pulp extract, complemented with apple and a flavouring. It contains neither leaves nor roots of baobab: \"RACINES\" refers only to the French brand that makes it, not a part of the plant.\u003c\/p\u003e\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\u003cp\u003ePour gently simmering water over a bag and leave to infuse for 3 to 5 minutes. Enjoy it hot, or let it cool and serve over ice cubes for a refreshing drink. A little honey or lemon goes well with its tangy notes; it also pairs well with a ginger infusion.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eIt pairs with the \u003ca href=\"\/en\/products\/infusion-dafrique-gingembre-racines\"\u003eRACINES African ginger infusion\u003c\/a\u003e for more character, or with \u003ca href=\"\/en\/products\/kinkeliba-bio\"\u003eRACINES organic kinkeliba\u003c\/a\u003e to vary your African herbal teas. The whole range is in the \u003ca href=\"\/en\/collections\/thes-et-infusions-dafrique-1\"\u003eAfrican teas and infusions\u003c\/a\u003e collection.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e RACINES (\"Les infusions d’Afrique\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 40 g (25 bags)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 50% granulated baobab fruit pulp extract, apple, flavouring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulatory allergens in the ingredient list\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaged:\u003c\/strong\u003e France\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from light and humidity, in an airtight container after opening\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RACINES","offers":[{"title":"40g","offer_id":47551145738574,"sku":"NK_287_47551145738574","price":5.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/infusion-dafrique-baobab-racines-nkosi-agro.webp?v=1774099567"},{"product_id":"infusion-dafrique-bissap-racines","title":"RACINES bissap infusion, hibiscus flower in 25 bags, 40 g","description":"\u003cp\u003eThe bissap infusion from RACINES’ \"Les infusions d’Afrique\" range is 100% hibiscus flower (Hibiscus sabdariffa) in 25 bags of 1.6 g. One bag per cup, and bissap is ready in a few minutes, to drink hot or cold.\u003c\/p\u003e\n\u003ch2\u003eWhat is bissap?\u003c\/h2\u003e\n\u003cp\u003eBissap, or karkadé, is the dried flower of red hibiscus. In Senegal, it is the drink of hospitality, prepared in large quantities with loose flowers, sugar and often mint or ginger; in the Caribbean, it is used to make Christmas sorrel. These bags give the single-cup version: a ruby-red, tangy infusion, its taste often compared to cranberry. RACINES is a Montpellier company specialising in African and Caribbean groceries since 1987.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003ePut a bag in a cup.\u003c\/li\u003e\n\u003cli\u003ePour in gently simmering water.\u003c\/li\u003e\n\u003cli\u003eLeave to infuse for 3 to 5 minutes, then remove the bag.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eFor an iced version, infuse several bags in a jug of hot water, sweeten to taste, let it cool, then place in the refrigerator. For a large pitcher of traditional bissap juice, loose whole flowers are a better choice.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor Senegalese-style bissap juice, \u003ca href=\"\/en\/products\/bissap-rouge-entier-100-g-tantie\"\u003eTANTIE whole red bissap\u003c\/a\u003e. In the same range, the \u003ca href=\"\/en\/products\/infusion-dafrique-gingembre-racines\"\u003eRACINES ginger infusion\u003c\/a\u003e. The recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-sorrel\"\u003eJamaican sorrel\u003c\/a\u003e is on the blog, and the \u003ca href=\"\/en\/pages\/guide-bissap-jus-hibiscus\"\u003ebissap guide\u003c\/a\u003e explains everything about this flower. The whole range: \u003ca href=\"\/en\/collections\/bissap-hibiscus\"\u003ebissap and hibiscus flowers\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e RACINES, \"Les infusions d’Afrique\" range\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 40 g, that is 25 bags of 1.6 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% bissap flower (Hibiscus sabdariffa)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from light and humidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003eHibiscus may interact with certain medications for high blood pressure. If you are on such treatment, ask your doctor’s advice before drinking it regularly.\u003c\/p\u003e","brand":"RACINES","offers":[{"title":"40g","offer_id":49183334629710,"sku":"NK_285_49183334629710","price":5.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/infusion-dafrique-bissap-racines-nkosi-agro.webp?v=1774099589"},{"product_id":"infusion-dafrique-kinkeliba-racines","title":"RACINES African kinkeliba infusion, kinkeliba leaves in sachets, 40 g","description":"\u003cp\u003eThe RACINES African kinkeliba infusion is a herbal tea made of 100% dried kinkeliba leaves (\u003cem\u003eCombretum micranthum\u003c\/em\u003e), in individual freshness sachets. RACINES is the name of the brand, the range is called “Les infusions d'Afrique”. Box of 40 g, 25 sachets.\u003c\/p\u003e\u003ch2\u003eWhat is kinkeliba?\u003c\/h2\u003e\u003cp\u003eKinkeliba is a Sahel shrub whose leaves are harvested and traditionally infused in West Africa, particularly in Senegal and Mali. This RACINES item is made solely of dried kinkeliba leaves, packed in France in individual 1.6 g sachets. Unlike the RACINES organic kinkeliba sold in loose leaves, this sachet version is not certified organic.\u003c\/p\u003e\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\u003cp\u003eUse one sachet per cup, pour on simmering water and leave to infuse for 3 to 5 minutes to taste. It is enjoyed hot or cold, traditionally at the end of a meal, plain or lightly sweetened.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eIt pairs well with the \u003ca href=\"\/en\/products\/infusion-dafrique-gingembre-racines\"\u003eRACINES African ginger infusion\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/infusion-dafrique-tamarin-racines\"\u003eRACINES African tamarind infusion\u003c\/a\u003e to vary the teas in the same range. For an organic loose-leaf version, \u003ca href=\"\/en\/products\/kinkeliba-bio\"\u003eRACINES organic kinkeliba\u003c\/a\u003e is another item from the same manufacturer. The full selection is in \u003ca href=\"\/en\/collections\/thes-et-infusions-dafrique-1\"\u003eAfrican teas and infusions\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e RACINES (“Les infusions d'Afrique”)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 40 g (25 sachets of 1.6 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e dried kinkeliba leaves, Combretum micranthum (100%)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens in the ingredients list\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacked in:\u003c\/strong\u003e France\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from light and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RACINES","offers":[{"title":"40g","offer_id":49183334662478,"sku":"NK_153_49183334662478","price":5.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/infusion-dafrique-kinkeliba-racines-nkosi-agro.webp?v=1774099685"},{"product_id":"kankan-moulu","title":"NKOSI ground kankan, powdered spice for grilling, 100 g sachet","description":"\u003cp\u003eGround kankan is a West African powdered seasoning, used to flavour grilled meats: skewers, choukouya, braised chicken. This 100 g NKOSI sachet follows a composition close to Hausa yaji, whose recipe varies by maker.\u003c\/p\u003e\u003ch2\u003eWhat is kankan?\u003c\/h2\u003e\u003cp\u003eKankan, or kankankan, is a powdered seasoning born in the Hausa tradition of Niger and northern Nigeria, where it is called yaji and used to season suya, beef skewers grilled over wood fire. It has spread to Senegal, Mali, Guinea, Côte d’Ivoire and Cameroon. Its composition varies a lot by maker and family: chilli, ginger, pepper and cinnamon are the most commonly cited base, sometimes with ground roasted peanuts, mustard or other aromatics.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eRub or sprinkle it on raw meat before grilling, on the barbecue, in a pan or in the oven: beef, chicken, lamb, skewers. It is also sprinkled on straight off the fire, with raw onions and tomatoes, in the suya style. Start with a pinch, the mix is spiced with chilli, then adjust to taste. This is not the spice used for mafé or yassa, which rely on peanut paste, onion and lemon.\u003c\/p\u003e\u003ch2\u003eA note on peanuts\u003c\/h2\u003e\u003cp\u003eSeveral kankan recipes include ground roasted peanuts, a major allergen. Read the ingredient list printed on the sachet before buying or serving it if you or a guest have an allergy.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eFor more character, pair it with \u003ca href=\"\/en\/products\/piment-fort-moulu-100-g-samia\"\u003eSAMIA ground hot chilli\u003c\/a\u003e or \u003ca href=\"\/en\/products\/gingembre-en-poudre-samia\"\u003eSAMIA ground ginger\u003c\/a\u003e. For suya-style skewers, the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-suya-brochettes-nigerianes\"\u003esuya skewers recipe\u003c\/a\u003e is on the blog. The full range is in the \u003ca href=\"\/en\/collections\/pices-condiments-africains-et-caribeens\"\u003eAfrican and Caribbean spices and condiments\u003c\/a\u003e collection.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NKOSI\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g sachet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e powdered seasoning, composition varies by maker; see the list printed on the sachet you receive\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e refer to the label on the product you receive; kankan blends often contain peanuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal, Mali (area of traditional use)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, sachet tightly closed after opening\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"100g","offer_id":49183335317838,"sku":"NK_271_49183335317838","price":4.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kankan-moulu-nkosi-agro.webp?v=1774099894"},{"product_id":"pate-darachide-bonmafe","title":"BONMAFÉ peanut paste for mafé, roasted peanuts, 500 g jar","description":"\u003cp\u003eBONMAFÉ peanut paste is made from roasted peanuts ground into a smooth paste: 97.5% peanuts, a little vegetable oil and salt, with no added sugar. It is the base of mafé, the great peanut sauce of Senegal and Mali, and of all the peanut sauces of West Africa. 500 g jar.\u003c\/p\u003e\n\u003ch2\u003eWhat is peanut paste?\u003c\/h2\u003e\n\u003cp\u003ePeanut paste is made by grinding shelled, roasted peanuts into a thick paste, whose natural oil can rise to the surface. The pastes sold for African cooking, such as BONMAFÉ or DAKATINE, contain about 97.5% roasted peanuts, a little salt and sometimes a vegetable oil or an emulsifier, but no added sugar: they are designed for savoury sauces, not for sweet spreads.\u003c\/p\u003e\n\u003ch2\u003ePeanut paste or peanut butter: what is the difference?\u003c\/h2\u003e\n\u003cp\u003eIn food composition tables, “peanut butter” and “peanut paste” refer to the same family of products: ground roasted peanuts. The difference lies in the recipe. The most common peanut butter, North American in inspiration, often adds sugar, salt and sometimes oils or stabilisers for a smooth texture and a mild taste suited to spreading. African-style peanut paste has a short ingredient list, with no added sugar, and a more pronounced roasted peanut taste: it is stirred into a sauce, even if nothing stops you from spreading it on bread.\u003c\/p\u003e\n\u003ch2\u003eMafé, the peanut paste dish\u003c\/h2\u003e\n\u003cp\u003eMafé originated among the Mandinka and Bambara peoples of Mali. The name is thought to come from the Wolof “maafe”, which refers to a stew or a peanut sauce; in Mali, the dish is also called “tiga dèguè na”, peanut paste sauce, in Bambara. Before the arrival of the peanut, introduced to Senegal in the sixteenth century by Portuguese traders, Malian cooks thickened their sauces with the Bambara pea. The development of peanut farming in the nineteenth century made mafé a dish for sharing, found in Senegal, the Gambia, Guinea, Côte d'Ivoire and Burkina Faso, each one adding its own vegetables and meat: a large pot, meat or fish simmered in peanut sauce, root vegetables, and white rice to serve.\u003c\/p\u003e\n\u003ch2\u003eHow to use peanut paste for mafé?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eStir the jar well: the oil can rise to the surface.\u003c\/li\u003e\n\u003cli\u003eThin the paste with a little stock or lukewarm water, bit by bit, to avoid lumps. Allow about 250 g of paste for 1 kg of meat.\u003c\/li\u003e\n\u003cli\u003ePour it into the tomato sauce in which the meat and vegetables are simmering, then cook over low heat, stirring, until the sauce thickens.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe step-by-step recipes are on the blog: \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-mafe-au-boeuf\"\u003ebeef mafé\u003c\/a\u003e, \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-mafe-au-poulet\"\u003echicken mafé\u003c\/a\u003e, \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-mafe-au-poisson\"\u003efish mafé\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-sauce-arachide-traditionnelle\"\u003etraditional peanut sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhich vegetables for mafé?\u003c\/h2\u003e\n\u003cp\u003eRoot vegetables and vegetables that hold up to cooking: sweet potato, cassava, carrot, and whatever the market offers depending on the region. For a vegetarian mafé, replace the meat with these vegetables and use a vegetable stock: the peanut paste alone provides most of the texture and flavour of the sauce.\u003c\/p\u003e\n\u003ch2\u003eIn which other dishes?\u003c\/h2\u003e\n\u003cp\u003ePeanut paste also binds the peanut sauce of Côte d'Ivoire and Cameroon, with chicken, smoked fish or vegetables, \u003ca href=\"\/en\/blogs\/culture-africaine\/ndole\"\u003eCameroonian ndolé\u003c\/a\u003e, where it softens the bitter leaves, \u003ca href=\"\/en\/blogs\/culture-africaine\/djouka-recette-fonio-arachide\"\u003eMalian djouka\u003c\/a\u003e with fonio, and some leaf sauces such as \u003ca href=\"\/en\/blogs\/culture-africaine\/pondu-saka-saka\"\u003epondu\u003c\/a\u003e. To compare mafé with West Indian colombo, a blog article sets out the \u003ca href=\"\/en\/blogs\/culture-africaine\/mafe-vs-colombo-difference\"\u003edifference between the two dishes\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhich peanut paste should you choose?\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/collections\/pate-d-arachide\"\u003epeanut paste and mafé\u003c\/a\u003e section brings together three pastes with no added sugar: the BONMAFÉ on this page, in a 500 g jar, designed for mafé; \u003ca href=\"\/en\/products\/pate-darachide-dakatine\"\u003eDAKATINE peanut paste\u003c\/a\u003e, in a 425 g tin, the historic brand made in Strasbourg; \u003ca href=\"\/en\/products\/pate-d-arachide\"\u003eTANTIE peanut paste\u003c\/a\u003e, in a 500 g jar. To make it yourself, \u003ca href=\"\/en\/products\/arachide-decortiquees-crues-profuit\"\u003ePROFRUIT raw shelled peanuts\u003c\/a\u003e can be roasted and ground at home.\u003c\/p\u003e\n\u003ch2\u003eHow to store it?\u003c\/h2\u003e\n\u003cp\u003eBefore opening, at room temperature, away from light. Once the jar is open, close it tightly: the label indicates storage in a dry place, at room temperature, and consumption preferably within 3 months of opening. It is normal for a thin layer of oil to rise to the surface: stir before each use.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor a complete mafé: \u003ca href=\"\/en\/products\/double-concentre-de-tomate-dieg-bou-diar\"\u003eDIEG BOU DIAR double concentrated tomato paste\u003c\/a\u003e, \u003ca href=\"\/en\/products\/riz-casse-2-fois-orchidee\"\u003eORCHIDÉE twice-broken rice\u003c\/a\u003e and a touch of \u003ca href=\"\/en\/products\/epice-soumbara-netetou-en-poudre\"\u003esoumbara\u003c\/a\u003e, or our \u003ca href=\"\/en\/products\/kit-mafe-africain-authentique-ragout-arachide\"\u003eSenegalese mafé kit\u003c\/a\u003e, which brings everything together. To discover the three pastes: the \u003ca href=\"\/en\/products\/kit-decouverte-arachide-africaine-dakatine-bonmafe\"\u003epeanut paste discovery kit\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e BONMAFÉ (Racines SA)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 500 g jar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e roasted peanuts 97.5%, hydrogenated vegetable oil 2%, salt 0.5%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e peanuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNutritional values per 100 g:\u003c\/strong\u003e energy 2588 kJ (625 kcal), fat 51.4 g of which saturates 6 g, carbohydrates 9.3 g of which sugars 5.9 g, fibre 8.4 g, protein 27.2 g, salt 0.5 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, at room temperature; best consumed within 3 months of opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePrecautions\u003c\/h2\u003e\n\u003cp\u003eThis product is made from peanuts, one of the fourteen allergens that must be declared in the European Union: it is not suitable for people who are allergic to peanuts, and neither is the mafé made with it.\u003c\/p\u003e","brand":"BONMAFE","offers":[{"title":"500g","offer_id":49183338103118,"sku":"NK_151_49183338103118","price":5.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/pate-darachide-bonmafe-nkosi-agro.webp?v=1774099996"},{"product_id":"poudre-de-baobab-bio-racines","title":"RACINES organic baobab powder, dried and ground fruit pulp, 100 g","description":"\u003cp\u003eRACINES organic baobab powder is made by drying then grinding the pulp of the baobab fruit (\u003cem\u003eAdansonia digitata\u003c\/em\u003e). It dissolves in water, a juice or a smoothie, and is used in particular to prepare traditional bouye juice in Senegal. 100 g bag, certified organic.\u003c\/p\u003e\u003ch2\u003eWhat is baobab powder?\u003c\/h2\u003e\u003cp\u003eThe baobab is an iconic tree of the West African savannahs. Its fruit, called monkey bread in English or bouye in Wolof, contains a white, tangy pulp around hard seeds. RACINES powder is made by drying then grinding this pulp, with no other ingredient. In the European Union, dried baobab fruit pulp has been authorised as a novel food ingredient since 2008.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eAdd two tablespoons of powder to a glass of water or fruit juice to recreate traditional bouye juice, sweetened to taste. It can also be mixed into a smoothie, a yoghurt or a pastry batter, at a rate of one to two tablespoons, for a tangy flavour.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eIt goes well with \u003ca href=\"\/en\/products\/baobab-en-morceaux-200-g-tantie\"\u003eTANTIE baobab pieces\u003c\/a\u003e for varied textures, or with \u003ca href=\"\/en\/products\/concasse-de-baobab-bio-racines\"\u003eRACINES organic crushed baobab\u003c\/a\u003e. For the detailed juice recipe, see our \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-jus-de-baobab\"\u003earticle on bouye\u003c\/a\u003e. The whole range: \u003ca href=\"\/en\/collections\/cuisine-malienne\"\u003eMalian cuisine\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e RACINES\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e organic baobab fruit pulp (100%)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared are in the ingredient list\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from heat and humidity, bag well resealed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RACINES","offers":[{"title":"100g","offer_id":49183299699022,"sku":"NK_199_49183299699022","price":9.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/poudre-de-baobab-bio-racines-nkosi-agro.webp?v=1774100115"},{"product_id":"baobab-en-morceaux-200-g-tantie","title":"TANTIE baobab pieces, dried fruit pulp, 200 g","description":"\u003cp\u003eTANTIE baobab pieces are the dried pulp of the baobab fruit (\u003cem\u003eAdansonia digitata\u003c\/em\u003e), to be dissolved in water to prepare the traditional bouye juice. It can also be sucked directly, like a tangy sweet. 200 g bag, origin Senegal.\u003c\/p\u003e\u003ch2\u003eWhat are baobab pieces?\u003c\/h2\u003e\u003cp\u003eThe baobab fruit, called monkey bread in English or bouye in Wolof, contains a naturally tangy white pulp, surrounding hard, dark seeds. TANTIE sells it dried, in pieces ready to dissolve. In the European Union, dried baobab fruit pulp has been authorised as a novel food ingredient since 2008.\u003c\/p\u003e\u003ch2\u003eHow to prepare bouye juice?\u003c\/h2\u003e\u003cp\u003eMix the pieces with water until the pulp is fully dissolved, then strain to remove the fibres and seeds. Sweeten to taste and serve chilled. The pieces can also be sucked directly, like sweets.\u003c\/p\u003e\u003ch2\u003eWhat other culinary uses are there?\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eIn porridge, mixed into breakfast cereals.\u003c\/li\u003e\n\u003cli\u003eIn a smoothie, for a tangy touch.\u003c\/li\u003e\n\u003cli\u003eIn homemade sorbet, once the juice is strained and sweetened.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eFind the pulp already ground with the \u003ca href=\"\/en\/products\/poudre-de-baobab-bio-racines\"\u003eRACINES organic baobab powder\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/concasse-de-baobab-bio-racines\"\u003eRACINES organic crushed baobab\u003c\/a\u003e. For the detailed recipe, see our \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-jus-de-baobab\"\u003earticle on bouye\u003c\/a\u003e, or browse our \u003ca href=\"\/en\/collections\/boissons-exotiques\"\u003eexotic drinks collection\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e TANTIE\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 200 g\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e baobab fruit pulp (100%)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens in the ingredient list\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and humidity, bag well closed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003ePrecautions\u003c\/h2\u003e\u003cp\u003eThe pieces contain hard seeds: do not let a young child consume them unsupervised, particularly as they are, due to a choking risk.\u003c\/p\u003e","brand":"TANTIE","offers":[{"title":"200g","offer_id":49466375864654,"sku":"NK_72_49466375864654","price":4.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/baobab-en-morceaux-200-g-tantie-nkosi-agro.webp?v=1774101727"},{"product_id":"bissap-rouge-entier-100-g-tantie","title":"TANTIE whole red bissap, dried hibiscus flowers, 100 g","description":"\u003cp\u003eTANTIE red bissap is whole dried hibiscus flowers (the calyxes of Hibiscus sabdariffa), nothing else. They are infused to make bissap juice, the tart red drink of Senegalese celebrations. A 100 g pack makes 1 to 2 litres of drink.\u003c\/p\u003e\n\u003ch2\u003eWhat is bissap?\u003c\/h2\u003e\n\u003cp\u003eBissap is the Wolof name for red hibiscus, and for the drink made from it. The same flower is called dableni in Mali, foléré in Cameroon, zobo in Nigeria, sobolo in Ghana, karkadé in Egypt and Sudan, sorrel in Jamaica, groseille pays in the French Antilles. In French it is also called oseille de Guinée. Dried, the calyxes are dark red and brittle; infused, they produce a deep red, tart drink, close to redcurrant.\u003c\/p\u003e\n\u003ch2\u003eHow do you make bissap juice?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eRinse 50 g of flowers in cold water.\u003c\/li\u003e\n\u003cli\u003eBring 1 litre of water to the boil, pour over the flowers and leave to infuse for 20 minutes, up to 2 hours for a stronger taste.\u003c\/li\u003e\n\u003cli\u003eStrain, then sweeten while hot with 75 to 100 g of sugar.\u003c\/li\u003e\n\u003cli\u003eFlavour to taste: fresh mint, orange blossom, vanilla or ginger.\u003c\/li\u003e\n\u003cli\u003eServe very cold. The juice keeps for 3 to 5 days in the refrigerator.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eFor a stronger juice, use up to 100 g of flowers per litre. The same flowers are also used to make syrups, jams and sauces.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor the juice: \u003ca href=\"\/en\/products\/sucre-de-canne-le-galion\"\u003eLE GALION cane sugar\u003c\/a\u003e, \u003ca href=\"\/en\/products\/arome-fleur-doranger-samia\"\u003eSAMIA orange blossom water\u003c\/a\u003e and \u003ca href=\"\/en\/products\/menthe-douce-brisure-50-g-samia\"\u003eSAMIA sweet mint\u003c\/a\u003e. Everything is included in our \u003ca href=\"\/en\/products\/kit-bissap-maison-senegalais-hibiscus-menthe\"\u003ehomemade bissap kit\u003c\/a\u003e. More ideas in the \u003ca href=\"\/en\/collections\/bissap-hibiscus\"\u003ebissap and hibiscus flowers\u003c\/a\u003e section and in our \u003ca href=\"\/en\/blogs\/culture-africaine\/recettes-boisson-hibiscus-bissap-maison\"\u003ebissap recipe guide\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e TANTIE (Haudecœur group, La Courneuve)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 100 g pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e 100% dried hibiscus flowers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light, pack well resealed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TANTIE","offers":[{"title":"100g","offer_id":49466471121230,"sku":"NK_558_49466471121230","price":3.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/bissap-rouge-entier-100-g-tantie-nkosi-agro.webp?v=1774101791"},{"product_id":"kinkeliba-50-g-tantie","title":"Kinkeliba TANTIE, dried kinkeliba leaves, West African infusion, 50 g","description":"\u003cp\u003eKinkeliba is the everyday infusion of West Africa: dried leaves of \u003cem\u003eCombretum micranthum\u003c\/em\u003e, steeped in hot water and then sweetened to taste. This TANTIE bag contains 50 g of 100% dried leaves, sourced from Senegal.\u003c\/p\u003e\n\u003ch2\u003eWhat is kinkeliba?\u003c\/h2\u003e\n\u003cp\u003eA savanna shrub from West Africa whose leaves are harvested and dried. It is also called séréo or sexo in Wolof, talli in Fula, kokobé or ngolobé in Bambara. In Senegal and Mali, it is the everyday infusion, traditionally drunk in the morning, and also at the end of a meal.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cp\u003eThe bag instructions call for steeping about 5 tablespoons of dried leaves in 1 litre of water, straining, then sweetening to taste. It is drunk hot or cold, at any time of day.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/bissap-rouge-entier-100-g-tantie\"\u003ewhole red bissap TANTIE\u003c\/a\u003e for another Senegalese infusion, or \u003ca href=\"\/en\/products\/menthe-douce-brisure-50-g-samia\"\u003esweet mint SAMIA\u003c\/a\u003e to flavour the infusion water. The whole \u003ca href=\"\/en\/collections\/thes-et-infusions-dafrique-1\"\u003eteas and infusions\u003c\/a\u003e range is gathered on the site, and our \u003ca href=\"\/en\/blogs\/culture-africaine\/guide-kinkeliba-tisane-africaine\"\u003ekinkeliba guide\u003c\/a\u003e covers its history and uses.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e TANTIE (distribution: Haudecœur)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 50 g of dried leaves\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIngredient:\u003c\/strong\u003e 100% kinkeliba leaves\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared are in the composition (single ingredient)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and humidity\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TANTIE","offers":[{"title":"50g","offer_id":49466617954638,"sku":"NK_512_49466617954638","price":5.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kinkeliba-50-g-tantie-nkosi-agro.webp?v=1774102523"},{"product_id":"sankhal-500-g-tantie","title":"Sankhal TANTIE, crushed millet semolina from Senegal, 500 g","description":"\u003cp\u003eSankhal is a semolina of crushed millet grains, also called gné-gné in Senegal. A single ingredient: millet. It is cooked as a porridge for lakh and breakfasts, or steamed like couscous to go with a saucy dish. 500 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is sankhal?\u003c\/h2\u003e\n\u003cp\u003eSenegalese millet products look alike on the shelf, but each has its own use. Sankhal is crushed millet grains, coarser than thiéré, which is rolled into fine pellets for couscous. Thiakry, with larger granules, is reserved for the curdled-milk dessert. Arraw is used for porridges with small balls. Sankhal TANTIE is a reference product from the Haudecœur house. Its taste is that of millet: cereal-like, mild, a little rustic.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAs a porridge: pour the sankhal in a steady stream into slightly salted boiling water and cook for about ten minutes, stirring, until the porridge thickens.\u003c\/li\u003e\n\u003cli\u003eAs lakh: serve this thick porridge with sweetened curdled milk, flavoured with vanilla or orange blossom.\u003c\/li\u003e\n\u003cli\u003eAs a savoury couscous: moisten the semolina and steam it, fluffing it between two steamings, then serve with a sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt is a dry product, kept in the cupboard.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor lakh: \u003ca href=\"\/en\/products\/lait-en-poudre-nido\"\u003eNIDO powdered milk\u003c\/a\u003e, \u003ca href=\"\/en\/products\/lait-concentre-sucre-nestle\"\u003eNESTLÉ sweetened condensed milk\u003c\/a\u003e and \u003ca href=\"\/en\/products\/arome-fleur-doranger-samia\"\u003eSAMIA orange blossom water\u003c\/a\u003e. The other millets of Senegalese cuisine: \u003ca href=\"\/en\/products\/thiere-de-mil-keba\"\u003eKEBA thiéré millet\u003c\/a\u003e, \u003ca href=\"\/en\/products\/thiakri-de-mil-keba\"\u003eKEBA thiakri millet\u003c\/a\u003e and \u003ca href=\"\/en\/products\/arraw-de-mil\"\u003eKEBA arraw millet\u003c\/a\u003e. The recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-bouillie-de-mil\"\u003eSenegalese lakh\u003c\/a\u003e is on the blog. The whole section: \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cuisine\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e TANTIE (Haudecœur)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 500 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e 100% millet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared, by nature. The bag does not carry a “gluten-free” certification.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, at room temperature, bag well closed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 1,520 kJ (360 kcal), fat 4.2 g of which saturates 0.7 g, carbohydrates 64 g of which sugars 0 g, fibre 8.5 g, protein 12 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TANTIE","offers":[{"title":"500g","offer_id":49466764853582,"sku":"NK_911_49466764853582","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/sankhal-500-g-tantie-nkosi-agro.webp?v=1774102763"},{"product_id":"soungouf-1-kg-tantie","title":"Soungouf TANTIE, Senegalese millet flour, 1 kg bag","description":"\u003cp\u003eSoungouf is a traditional Senegalese millet flour, used to prepare porridges such as laax, as well as cakes, fritters and bread. TANTIE's version is 100% millet. 1 kg bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is soungouf?\u003c\/h2\u003e\n\u003cp\u003eSoungouf, from the Wolof word \u003cem\u003esunguf\u003c\/em\u003e, refers to the millet flour used in West Africa, particularly in Senegal among the Wolof and Lebou peoples. It is used to prepare laax (or lakh), a millet porridge, as well as other traditional dishes. Not to be confused with arraw, a semolina obtained by rolling this same flour into small grains. TANTIE soungouf, distributed by Haudecœur, is 100% millet, with no other ingredient.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cp\u003eThe bag instructs to mix the soungouf into a cup of water, bring 1.5 litres of water to the boil in a pot, then pour the mixture in a stream while stirring. Cook for about a quarter of an hour, sweeten to taste and serve with milk, as for a laax. Soungouf is also used to prepare cakes, fritters or bread.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor a rolled millet semolina, choose the \u003ca href=\"\/en\/products\/arraw-de-mil\"\u003eKEBA millet arraw\u003c\/a\u003e instead. For the Senegalese dessert of the same name, \u003ca href=\"\/en\/products\/thiacry-500-g-tantie\"\u003eTANTIE thiakry\u003c\/a\u003e uses a coarser millet semolina than soungouf. The recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-bouillie-de-mil\"\u003eSenegalese millet porridge\u003c\/a\u003e is on the blog. The whole department: \u003ca href=\"\/en\/collections\/farines-feculents-africains\"\u003eflours and starches\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e TANTIE (distributed by Haudecœur)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% millet\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared appear in the ingredient list; millet is not a gluten-containing cereal\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNutritional values per 100 g:\u003c\/strong\u003e energy 1,858 kJ (444 kcal), fat 3.0 g of which saturates 0.7 g, carbohydrates 87 g of which sugars 2.0 g, dietary fibre 4.2 g, protein 13 g, salt 0.25 g\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TANTIE","offers":[{"title":"1kg","offer_id":49467131527502,"sku":"NK_883_49467131527502","price":8.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/soungouf-1-kg-tantie-nkosi-agro.webp?v=1774102829"},{"product_id":"thiacry-500-g-tantie","title":"Thiakry (dégué) TANTIE, millet semolina for Senegalese dessert, 500 g","description":"\u003cp\u003eTANTIE thiakry is a medium-grain millet semolina, 100% millet. It is the base of thiakry, or dégué, the Senegalese dessert made with sweetened curdled milk, served well chilled. 500 g pack.\u003c\/p\u003e\n\u003ch2\u003eWhat is thiakry?\u003c\/h2\u003e\n\u003cp\u003eThe word refers both to this semolina and to the dessert made from it. In Senegal, it is called thiakry; in Mali and Côte d'Ivoire, dégué. The pack contains only millet: the curdled milk, called sow in Wolof, the sugar and the vanilla are added when preparing the dessert.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003ePour boiling water over the semolina, cover and let it swell, as indicated on the pack, then let it cool.\u003c\/li\u003e\n\u003cli\u003eMix curdled milk or plain yoghurt with sugar and a little vanilla, nutmeg or orange blossom water.\u003c\/li\u003e\n\u003cli\u003eStir in the cooled semolina, add raisins if you like, and keep chilled for at least an hour before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe full recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-thiakry\"\u003ethiakry\u003c\/a\u003e is on the blog.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/lait-concentre-sucre-nestle\"\u003eNestlé sweetened condensed milk\u003c\/a\u003e for a creamier version, or \u003ca href=\"\/en\/products\/arome-fleur-doranger-samia\"\u003eSAMIA orange blossom water\u003c\/a\u003e. For a savoury couscous, choose \u003ca href=\"\/en\/products\/thiere-lalo-500-g-tantie\"\u003eTANTIE thiéré\u003c\/a\u003e, fine grain. The whole range: \u003ca href=\"\/en\/collections\/farines-feculents-africains\"\u003eflours and starches\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e TANTIE (distributed by Haudecœur)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, medium grain\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e 100% millet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens; millet is not a gluten-containing cereal, and the pack does not contain milk\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin of the millet:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TANTIE","offers":[{"title":"500g","offer_id":49467221606734,"sku":"NK_877_49467221606734","price":3.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/thiacry-500-g-tantie-nkosi-agro.webp?v=1774102842"},{"product_id":"thiere-lalo-500-g-tantie","title":"Thiéré lalo TANTIE, fine-grain millet couscous of Senegal, 500 g pack","description":"\u003cp\u003eThiéré, or bassy, is the millet couscous of Senegal. TANTIE's version is fine grain, made of 70% millet from Senegal and 30% maize, and is prepared simply with boiling water. 500 g pack.\u003c\/p\u003e\n\u003ch2\u003eWhy “lalo”?\u003c\/h2\u003e\n\u003cp\u003eIn Senegal, lalo is the baobab leaf powder mixed into millet couscous to give it a binding texture. This pack is named thiéré lalo, but its ingredient list does not contain lalo: only millet and maize. For the traditional recipe, add the lalo, the baobab leaf powder, yourself.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cp\u003eThe pack instructs you to add boiling water, cover and let it swell. Then fluff it with a fork, with a little butter or oil, and stir in a spoonful of lalo if you have some. Thiéré goes with mutton in sauce, chicken, fish or vegetables, and can replace rice or pasta. The recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-sauce-lalo-senegalaise\"\u003elalo sauce\u003c\/a\u003e is on the blog.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/thiacry-500-g-tantie\"\u003eTANTIE thiakry\u003c\/a\u003e for dessert, another medium-grain millet semolina, or \u003ca href=\"\/en\/products\/thiere-de-mil-keba\"\u003eKEBA millet thiéré\u003c\/a\u003e. \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cuisine\u003c\/a\u003e has its own range.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e TANTIE (distributed by Haudecœur)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, fine grain\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 70% millet from Senegal, 30% maize\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens in the ingredient list; millet and maize are not gluten-containing cereals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNutritional values per 100 g:\u003c\/strong\u003e energy 1,522 kJ (360 kcal), fat 3.6 g of which saturates 0.6 g, carbohydrates 68 g of which sugars less than 0.5 g, fibre 6.7 g, protein 10 g, salt less than 0.01 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TANTIE","offers":[{"title":"500g","offer_id":49467266007374,"sku":"NK_472_49467266007374","price":5.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/thiere-lalo-500-g-tantie-nkosi-agro.webp?v=1774102855"},{"product_id":"biscuit-coco","title":"BÉGUÉ coconut biscuit, Senegalese dry biscuit, 48 g pack","description":"\u003cp\u003eBÉGUÉ coconut biscuit is a small dry biscuit flavoured with coconut, made by Confisen in Dakar, Senegal. It's eaten as is, in an individual 48 g pack.\u003c\/p\u003e\n\u003ch2\u003eWhat is the BÉGUÉ coconut biscuit?\u003c\/h2\u003e\n\u003cp\u003eBÉGUÉ is a brand of biscuits and confectionery made by Confisen, a Senegalese company founded in 2010 in the Mbao industrial zone, in Dakar. This dry biscuit is flavoured with coconut and is sold in an individual 48 g pack, recognisable by its blue packaging.\u003c\/p\u003e\n\u003ch2\u003eHow to eat it?\u003c\/h2\u003e\n\u003cp\u003eAs is, at any time of day, alongside a coffee, a tea or a bissap. Its small size makes it an easy snack to take along or slip into a bag. Reseal the pack well after opening and keep it in a dry place, away from light.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith the \u003ca href=\"\/en\/products\/biscuit-gingembre-exotique\"\u003eBÉGUÉ ginger biscuit\u003c\/a\u003e, from the same brand, or with a \u003ca href=\"\/en\/products\/cafe-touba-nkosi\"\u003eBARKELOU Touba coffee\u003c\/a\u003e for a Senegalese snack. The whole section: \u003ca href=\"\/en\/collections\/snacks-africains-caribeens-et-gourmandises-exotiques\"\u003esnacks and treats\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e BÉGUÉ (manufacturer Confisen)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e individual 48 g pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMade in:\u003c\/strong\u003e Dakar, Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e composition not disclosed by the manufacturer; check the ingredients and allergens label of the product you receive\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light, pack well resealed after opening\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"BÉGUÉ","offers":[{"title":"48g","offer_id":55174996296014,"sku":"NK_930166920","price":1.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/biscuit-coco-nkosi-agro.webp?v=1774103478"},{"product_id":"biscuit-gingembre-exotique","title":"BÉGUÉ ginger biscuit, Senegalese biscuit, 48 g pack","description":"\u003cp\u003eBÉGUÉ ginger biscuit is a Senegalese dry biscuit flavoured with ginger, made by CONFISEN in Dakar. Crunchy and lightly spiced, it's enjoyed as a snack or with a hot drink, in an individual 48 g pack.\u003c\/p\u003e\u003ch2\u003eWhat is the BÉGUÉ ginger biscuit?\u003c\/h2\u003e\u003cp\u003eBÉGUÉ is a Senegalese confectionery brand made by CONFISEN, in Dakar. Long known for its ginger, mint, tamarind and pineapple sweets, the brand has expanded its range with a line of biscuits. The ginger biscuit is a dry oven-baked dough, flavoured with ginger, recognisable by its light kick at the finish.\u003c\/p\u003e\u003ch2\u003eHow to enjoy it?\u003c\/h2\u003e\u003cp\u003eIt's eaten as is, as a snack or at teatime. It pairs well with a coffee, a hot tea or an infusion, and easily slips into a bag for a break on the go. The 48 g pack makes an individual portion, handy to share or keep for yourself.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eTo vary the flavours, try the \u003ca href=\"\/en\/products\/biscuit-coco\"\u003eBÉGUÉ coconut biscuit\u003c\/a\u003e, the same format in a coconut version, or the \u003ca href=\"\/en\/products\/bonbons-begue\"\u003eBÉGUÉ ginger sweets\u003c\/a\u003e, the brand's historic confectionery. The \u003ca href=\"\/en\/collections\/snacks-africains-caribeens-et-gourmandises-exotiques\"\u003eExotic Snacks and Treats\u003c\/a\u003e collection brings together other African and Caribbean sweets to nibble on.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e BÉGUÉ (manufacturer: CONFISEN, Dakar, Senegal)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 48 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Refer to the label of the product received.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a dry, cool place, away from light, pack resealed after opening.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"BÉGUÉ","offers":[{"title":"48g","offer_id":55174996361550,"sku":"NK_803108426","price":5.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/biscuit-gingembre-exotique-nkosi-agro.webp?v=1774103491"},{"product_id":"epice-kankan-afrique-cataleya","title":"Kankan spice CATALEYA, blend for grilling and skewers, 100 g bag","description":"\u003cp\u003eKankan, or kankankan, is a powdered spice blend used to season grilled meat: skewers, choukouya, braised chicken. This 100 g CATALEYA bag comes from Côte d'Ivoire.\u003c\/p\u003e\n\u003ch2\u003eWhat is kankan?\u003c\/h2\u003e\n\u003cp\u003eA blend born in the Hausa tradition, in Niger and northern Nigeria, where it is called yaji and seasons suya, beef skewers grilled over a wood fire. It has spread to Côte d'Ivoire, Mali, Guinea, Cameroon and Senegal. Its recipe varies by manufacturer: chilli, ginger, spices, and very often roasted peanut.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eRub or generously sprinkle the raw meat before grilling it, on the barbecue, in a pan or in the oven: beef, chicken, lamb, skewers. It is also sprinkled straight off the fire, with raw onions and tomatoes, as with suya. This is not the spice used for mafé or yassa, which rely on different bases. The recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-suya-brochettes-nigerianes\"\u003esuya skewers\u003c\/a\u003e is on the blog.\u003c\/p\u003e\n\u003ch2\u003eA note on peanuts\u003c\/h2\u003e\n\u003cp\u003eKankan blends often contain peanut, a major allergen. Read the ingredient list printed on the bag before buying or serving it if you or a guest are allergic.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/piment-fort-moulu-100-g-samia\"\u003eSAMIA ground hot chilli\u003c\/a\u003e to add more heat, or \u003ca href=\"\/en\/products\/gingembre-en-poudre-samia\"\u003eground ginger\u003c\/a\u003e. All the spices are in the \u003ca href=\"\/en\/collections\/pices-condiments-africains-et-caribeens\"\u003espices and condiments\u003c\/a\u003e range. In the same range: \u003ca href=\"\/en\/products\/kankan-moulu\"\u003eNKOSI ground kankan\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e CATALEYA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e powdered spice blend, described as \"100% natural\" on the bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Côte d'Ivoire, according to the bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e refer to the ingredient list on the bag; kankan blends often contain peanut\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e keep dry, bag well closed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CATALEYA","offers":[{"title":"100g","offer_id":55174996984142,"sku":"NK_747520378","price":6.19,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/epice-kankan-afrique-cataleya-nkosi-agro.webp?v=1774103661"},{"product_id":"fakoye-en-poudre-afrique-number-one","title":"NUMBER ONE Fakoye Powder, dried and ground jute leaves, 300 g","description":"\u003cp\u003eFakoye is a powder made from garden jute leaves, dried then ground. It gives its name to fakoye sauce, a dish from northern Mali, from the Gao region, served with rice and meat. 300 g bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is jute mallow (corète)?\u003c\/h2\u003e\n\u003cp\u003eA garden plant, \u003cem\u003eCorchorus olitorius\u003c\/em\u003e, also called jute mallow or Jew's mallow. Its leaves make sauces smooth and slightly stringy, like okra. It is also cooked in Egypt, the Levant and the Maghreb, under the name mloukhiya. Not to be confused with lalo, a powder made from baobab leaves, another plant also used to thicken sauces.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare fakoye sauce?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eBrown the meat, mutton or beef, with onion and garlic, cover with water and leave to simmer.\u003c\/li\u003e\n\u003cli\u003eMix three to four tablespoons of powder into a little water to avoid lumps, then pour it into the pot while stirring.\u003c\/li\u003e\n\u003cli\u003eLeave to simmer over low heat until the sauce turns green and coats the back of a spoon. Serve over white rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/blogs\/culture-africaine\/fakoye-guide-feuille-sechee-mali\"\u003efakoye guide\u003c\/a\u003e details the recipe on the blog.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith soumbala and dried fish, which some families add to the sauce. The other sauce thickeners, okra and lalo, are in the \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eokra and sauce thickeners\u003c\/a\u003e department.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE (distribution: Tai Yat)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 300 g\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eProduct:\u003c\/strong\u003e dried and ground garden jute leaves\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared; check the bag for any possible traces\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light, bag well resealed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"300g","offer_id":55174997180750,"sku":"NK_864191366","price":9.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/fakoye-en-poudre-afrique-number-one-nkosi-agro.webp?v=1774103708"},{"product_id":"kinkeliba-bio","title":"Kinkeliba organic RACINES, dried leaves for infusion, 30 g pouch","description":"\u003cp\u003eKinkeliba is the breakfast infusion in Senegal: dried leaves of \u003cem\u003eCombretum micranthum\u003c\/em\u003e, left to steep in hot water and then sweetened to taste. This RACINES bag contains 30 g of whole leaves, grown and packed in Senegal, certified organic.\u003c\/p\u003e\n\u003ch2\u003eWhat is kinkeliba?\u003c\/h2\u003e\n\u003cp\u003eA Sahel shrub whose leaves are harvested, then dried in the sun. It is called séréo or sexo in Wolof, talli in Fula, ngolobé in Bambara. Kinkeliba is drunk in the morning with bread, at the end of a meal, or in the evening to break the fast during Ramadan. Its taste is plant-like, slightly bitter and tannic.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cp\u003eThe bag suggests a good handful of dried leaves per litre of water. Pour the leaves into simmering water, let it steep, strain, then sweeten to taste. It is drunk hot or cold. Some families add a few bissap flowers, a clove or some mint.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/bissap-rouge-entier-100-g-tantie\"\u003ered bissap TANTIE\u003c\/a\u003e for a more colourful infusion, or \u003ca href=\"\/en\/products\/menthe-douce-brisure-50-g-samia\"\u003esweet mint SAMIA\u003c\/a\u003e. All infusion plants are in the \u003ca href=\"\/en\/collections\/thes-et-infusions-dafrique-1\"\u003eteas and infusions\u003c\/a\u003e section.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e RACINES BIO (importer: Racines SA, Montpellier)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 30 g of dried leaves\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e \u003cem\u003eCombretum micranthum\u003c\/em\u003e leaves\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCertification:\u003c\/strong\u003e organic farming; production certified by SN-BIO-154 (Senegal agriculture), distribution certified by FR-BIO-01\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e made in Senegal\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e away from humidity\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RACINES","offers":[{"title":"30g","offer_id":55174998098254,"sku":"NK_964655654","price":5.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kinkeliba-bio-nkosi-agro.webp?v=1774104049"},{"product_id":"lalo-blanc-moulue-number-one","title":"White ground lalo NUMBER ONE, West African powdered spice, 100 g","description":"\u003cp\u003eNUMBER ONE white ground lalo is a powder of dried baobab leaves, used as a natural thickener in Senegalese and Malian cooking. It is added at the end of cooking to a sauce or a cereal porridge to give it a bound texture. 100 g bag, origin Senegal.\u003c\/p\u003e\u003ch2\u003eWhat is lalo?\u003c\/h2\u003e\u003cp\u003eLalo, laalo in Wolof, is the name given in West Africa to the powder of dried, ground baobab (Adansonia digitata) leaves. NKOSI offers two versions of this powder under the NUMBER ONE brand: white lalo (this bag) and \u003ca href=\"\/en\/products\/lalo-vert-moulu\"\u003eground green lalo\u003c\/a\u003e, which differ in the colour obtained depending on how the leaves are treated before drying.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eDilute a spoonful of lalo in a little water or broth, then add it to your sauce or porridge at the end of cooking, stirring to avoid lumps. Let it thicken for a few minutes over low heat: lalo gives a bound, slightly mucilaginous texture, sought after in couscous au lalo, a traditional Senegalese dish served on special occasions. It also goes into cereal porridges such as Nigerien dambou.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eFor the traditional recipe, pair it with \u003ca href=\"\/en\/products\/thiere-lalo-500-g-tantie\"\u003ethiéré lalo TANTIE\u003c\/a\u003e, Senegal's millet couscous. Find the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-sauce-lalo-senegalaise\"\u003elalo sauce recipe\u003c\/a\u003e on the blog, or all the \u003ca href=\"\/en\/collections\/pices-condiments-africains-et-caribeens\"\u003eAfrican and Caribbean spices and condiments\u003c\/a\u003e in the catalogue.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e fine powder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColour:\u003c\/strong\u003e brown to beige\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e no known addition of any of the 14 regulated allergens. Check the label of the product received for any mention of possible traces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a cool, dry place, away from light and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174998425934,"sku":"NK_404223696","price":5.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/lalo-blanc-moulue-number-one-nkosi-agro.webp?v=1774104111"},{"product_id":"lalo-sec-moulue-number-one","title":"Dry ground lalo NUMBER ONE, West African powdered spice, 100 g","description":"\u003cp\u003eDry lalo is a powder of dried, ground baobab leaves. Like the green lalo from the same brand, it is a traditional Senegalese binder: on contact with water, it becomes slightly sticky and is used to thicken sauces and millet couscous. 100 g bag, NUMBER ONE brand.\u003c\/p\u003e\n\u003ch2\u003eWhat is lalo?\u003c\/h2\u003e\n\u003cp\u003eLalo, or laalo in Wolof, refers to the powder of dried and pounded baobab (Adansonia digitata) leaves. On contact with water, it becomes mucilaginous, a bit like okra, and coats the millet grains to stop them from drying out. So it is not a spice that flavours, it is a binder that thickens. NUMBER ONE offers several versions, including this \"dry\" lalo and \u003ca href=\"\/en\/products\/lalo-vert-moulu\"\u003eground green lalo\u003c\/a\u003e: the same baobab leaf, the colour varying according to drying.\u003c\/p\u003e\n\u003cp\u003eDo not confuse it with the baobab powder diluted for bouye juice: that one comes from the fruit pulp, the monkey bread, and has neither the same taste nor the same use as the leaf.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eDilute one to two tablespoons of lalo in a little warm water or broth until you get a kind of gel, then stir this gel in at the end of cooking to the sauce or to millet couscous already steamed, stirring gently. Never sprinkle it dry directly onto a hot dish: the powder suddenly swells and forms lumps. Lalo also binds sauces served with millet, sorghum, maize or rice.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/thiere-lalo-500-g-tantie\"\u003ethiéré lalo TANTIE\u003c\/a\u003e, a millet couscous already ready to take on this binder, or a plain thiéré to bind yourself. NUMBER ONE ground green lalo to compare the two versions. The \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-sauce-lalo-senegalaise\"\u003elalo sauce recipe\u003c\/a\u003e and the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-dambou\"\u003eNigerien dambou recipe\u003c\/a\u003e, a millet semolina with baobab leaves, are on the blog. The whole range: \u003ca href=\"\/en\/collections\/pices-condiments-africains-et-caribeens\"\u003eAfrican and Caribbean spices and condiments\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e dried, ground baobab leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e dilute in a little water before stirring in, never dry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in an airtight jar, away from moisture and light\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174998458702,"sku":"NK_292803210","price":7.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/lalo-sec-moulue-number-one-nkosi-agro.webp?v=1774104138"},{"product_id":"lalo-vert-moulu","title":"Ground green lalo NUMBER ONE, baobab leaf powder, 100 g","description":"\u003cp\u003eGreen lalo is a powder of dried, ground baobab leaves. In Senegal and Mali, it is the binder for millet couscous: it is mixed into thiéré to make it soft. 100 g bag, NUMBER ONE brand.\u003c\/p\u003e\n\u003ch2\u003eWhat is lalo?\u003c\/h2\u003e\n\u003cp\u003eLalo (or laalo) is the Wolof name for baobab (Adansonia digitata) leaf powder. The leaves are dried, then pounded. On contact with water, the powder becomes sticky, a bit like okra: it coats the millet grains and stops them from drying out. So lalo is not used to flavour a dish, it is used to bind it.\u003c\/p\u003e\n\u003cp\u003eDo not confuse it with the baobab powder diluted for bouye juice: that one comes from the fruit pulp, the monkey bread, and has neither the same taste nor the same use. In Senegal, lalo is also the name of a light-coloured powder drawn from the gum of another tree, the mbep: hence the \"green\" specification on this bag. In Haiti, finally, lalo is a completely different dish, a stew of jute leaves.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eDilute the lalo in a little water, about 10 cl, pouring it in little by little: you get a kind of gel. Stir this gel into millet couscous already steamed, fluffing it well between your fingers. Allow one to three tablespoons of lalo per 500 g of couscous, depending on the softness you like.\u003c\/p\u003e\n\u003cp\u003eDo not sprinkle the dry powder onto the dish: it would form lumps. Lalo also binds sauces served with millet, sorghum, maize or rice.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/thiere-de-mil-keba\"\u003ethiéré de mil KEBA\u003c\/a\u003e, a plain millet couscous. If you prefer a couscous already mixed with lalo, take the \u003ca href=\"\/en\/products\/thiere-lalo-500-g-tantie\"\u003ethiéré lalo TANTIE\u003c\/a\u003e. Everything you need for the rest of the meal is in the \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cooking\u003c\/a\u003e range, and other sauce binders are in \u003ca href=\"\/en\/collections\/gombo-et-liants-a-sauce\"\u003eokra, ogbono and sauce binders\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NUMBER ONE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity:\u003c\/strong\u003e 100 g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e dried, ground baobab leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens by nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e dilute in a little water before stirring in\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in an airtight jar, away from moisture and light\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NUMBER ONE","offers":[{"title":"100g","offer_id":55174998524238,"sku":"NK_363371638","price":7.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/lalo-vert-moulu-nkosi-agro.webp?v=1774104151"},{"product_id":"soumbara-baton-afrique-cataleya","title":"Soumbara (nététou) block CATALEYA, fermented condiment, 100 g","description":"\u003cp\u003eSoumbara, or nététou, is a fermented West African condiment made from néré seeds. The CATALEYA version comes in a block, a dried compact piece to crumble into sauces and stocks. 100 g pouch.\u003c\/p\u003e\u003ch2\u003eWhat is soumbara?\u003c\/h2\u003e\u003cp\u003eSoumbara comes from the fermentation of the seeds of the néré tree (Parkia biglobosa), native to the savannas of West Africa. Depending on the country and language, it goes by other names too: nététou in Senegal (Wolof), soumbala in Mali and Burkina Faso, dawadawa among the Hausa of Nigeria and Ghana, iru among the Yoruba of Nigeria, or afitin in Benin. Its smell is powerful and its taste, umami and concentrated, recalls fermented cheese and stock.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eCrumble or crush a small piece of the block, then stir it into the sauce or stock at the start of cooking: the fermented taste is intense, it is best to start small and taste before adding more. It is found in thiéboudienne (Senegalese fish and rice), kandia soup (okra stew) and leaf sauces.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eTo cook a full thiéboudienne, pair it with the \u003ca href=\"\/en\/products\/kit-thieboudienne-senegalaise-authentique-riz-poisson\"\u003eSenegalese thiéboudienne kit\u003c\/a\u003e or the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-soupe-kandia\"\u003ekandia soup recipe\u003c\/a\u003e on the blog. To compare formats, the same brand also offers \u003ca href=\"\/en\/products\/soumbara-en-poudre-cataleya\"\u003eCATALEYA soumbara powder\u003c\/a\u003e. The whole department: \u003ca href=\"\/en\/collections\/cereales-graines-dafrique\"\u003ecereals and grains\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e CATALEYA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 100 g, block form\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e West Africa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e check the label of the product received\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture, in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CATALEYA","offers":[{"title":"100g","offer_id":55174999867726,"sku":"NK_806205301","price":3.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/soumbara-baton-afrique-cataleya-nkosi-agro.webp?v=1774104582"},{"product_id":"soumbara-en-poudre-cataleya","title":"Soumbara (nététou) powder CATALEYA, fermented condiment, 100 g","description":"\u003cp\u003eSoumbara, or nététou, is a fermented West African condiment made from néré seeds. The CATALEYA version is sold as a powder, ready to sprinkle directly into sauces and stocks. 100 g pouch.\u003c\/p\u003e\u003ch2\u003eWhat is soumbara powder?\u003c\/h2\u003e\u003cp\u003eSoumbara comes from the fermentation of the seeds of the néré tree (Parkia biglobosa), dried then ground for this powder version. Depending on the country and language, it goes by other names too: nététou in Senegal (Wolof), soumbala in Mali and Burkina Faso, dawadawa among the Hausa of Nigeria and Ghana, iru among the Yoruba of Nigeria, or afitin in Benin. Its smell is powerful and its taste, umami and concentrated, recalls fermented cheese and stock.\u003c\/p\u003e\u003ch2\u003eHow to use it?\u003c\/h2\u003e\u003cp\u003eAdd the powder directly into the sauce or stock while cooking, with no crumbling step. Start with a small amount, for example half a teaspoon for 4 servings, let it simmer then taste before adding more: its fermented taste is concentrated. It is found in okra or peanut sauces, soups and simmered rice dishes.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eFor a complete traditional dish, prepare the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-thieboudienne\"\u003ethiéboudienne\u003c\/a\u003e from the blog. For a different format, the same brand also offers \u003ca href=\"\/en\/products\/soumbara-baton-afrique-cataleya\"\u003eCATALEYA soumbara block\u003c\/a\u003e and \u003ca href=\"\/en\/products\/soumbara-netetou-en-grains-cataleya-condiment-fermente-senegalais\"\u003eCATALEYA soumbara whole grains\u003c\/a\u003e. The whole department: \u003ca href=\"\/en\/collections\/cereales-graines-dafrique\"\u003ecereals and grains\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e CATALEYA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 100 g, powder form\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e West Africa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e check the label of the product received\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture, in an airtight container\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CATALEYA","offers":[{"title":"100g","offer_id":55174999900494,"sku":"NK_460634691","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/soumbara-en-poudre-cataleya-nkosi-agro.webp?v=1774104594"},{"product_id":"thiere-de-mil-keba","title":"KEBA millet thiéré, Senegalese millet couscous, 500 g","description":"\u003cp\u003eThiéré is the millet couscous of Senegal: a millet semolina rolled into fine grains, steamed to cook. KEBA offers it plain, without lalo, in a 500 g pack, origin Senegal. It is served with a sauce, such as bassi salté, or with sweetened curdled milk.\u003c\/p\u003e\n\u003ch2\u003eWhat is thiéré?\u003c\/h2\u003e\n\u003cp\u003eThiéré is the French spelling of the Wolof word cere, which refers to millet couscous. The Fulani say lacciri, the Bambara basi. Do not confuse it with its cousins: sankhal is a cracked millet for porridges, thiakry has coarser granules, reserved for the curdled-milk dessert, and arraw is used for small-ball porridges. The label of this thiéré lists only one ingredient, millet: if you like couscous bound with lalo, you add it yourself.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eMoisten the semolina with a little water, rubbing it between your fingertips.\u003c\/li\u003e\n\u003cli\u003eSteam it in a couscoussier, in two or three passes.\u003c\/li\u003e\n\u003cli\u003eBetween each pass, tip it into a large dish, air it out and break up the lumps by hand.\u003c\/li\u003e\n\u003cli\u003eOn the last pass, stir in a little lalo diluted in water if you wish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eCooked in a single pass, like wheat semolina, it becomes pasty. On the savoury side, it is served as bassi salté, with a tomato sauce with meat and vegetables (carrot, sweet potato, cabbage, black-eyed peas), or with a peanut sauce. On the sweet side, cold, with sweetened curdled milk.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor the sauce: \u003ca href=\"\/en\/products\/pate-darachide-dakatine\"\u003eDAKATINE peanut paste\u003c\/a\u003e or \u003ca href=\"\/en\/products\/double-concentre-de-tomate-dieg-bou-diar\"\u003eDIEG BOU DIAR double tomato paste\u003c\/a\u003e. For the sweet version: \u003ca href=\"\/en\/products\/lait-en-poudre-nido\"\u003eNIDO powdered milk\u003c\/a\u003e. The other millets: \u003ca href=\"\/en\/products\/sankhal-500-g-tantie\"\u003eTANTIE sankhal\u003c\/a\u003e and \u003ca href=\"\/en\/products\/thiakri-de-mil-keba\"\u003eKEBA millet thiakri\u003c\/a\u003e. The whole range: \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cuisine\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e KEBA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity:\u003c\/strong\u003e 500 g pack, according to the manufacturer's label\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e millet thiéré\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 regulated allergens by nature. The pack does not carry a “gluten-free” certification.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, at room temperature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 369 kcal, fat 0.8 g, carbohydrates 73.1 g of which sugars 0.2 g, protein 8.5 g, salt 0.02 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KEBA","offers":[{"title":"1kg","offer_id":55174999966030,"sku":"NK_634764754213","price":4.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/thiere-de-mil-keba-nkosi-agro.webp?v=1774104636"},{"product_id":"sankhal-racines","title":"Sankhal RACINES, crushed millet semolina from Senegal, 450 g","description":"\u003cp\u003eSankhal RACINES is a millet semolina from Senegal obtained by crushing the grain, in a 450 g bag. It is steamed like couscous, or cooked as a porridge for lakh, the millet porridge with curdled milk eaten for Senegalese breakfast. It naturally contains no gluten.\u003c\/p\u003e\u003ch2\u003eWhat is sankhal?\u003c\/h2\u003e\u003cp\u003eSankhal, also called gné gné or soungouf mougou in Wolof, refers to millet grains that are crushed then sized, of medium size. This traditional Sahel cereal is used in Senegal and throughout West Africa, as a semolina to go with saucy dishes or as a sweet porridge.\u003c\/p\u003e\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eCover the sankhal with water and let it drain for about 30 minutes.\u003c\/li\u003e\n\u003cli\u003eMix it with a little oil, then steam it in a couscoussier for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSprinkle with salted water and repeat the steaming until the grains separate well, then finish with a little butter.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp\u003eServe hot as an accompaniment to a saucy dish. For lakh, cook the sankhal in water instead until fully absorbed, then mix the cooled porridge with sweetened curdled milk or yoghurt. The recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-bouillie-de-mil\"\u003eSenegalese lakh\u003c\/a\u003e is on the blog.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eFor a different grind of millet, discover \u003ca href=\"\/en\/products\/arraw-de-mil\"\u003eKEBA arraw (soungouf) millet\u003c\/a\u003e or \u003ca href=\"\/en\/products\/thiere-de-mil-keba\"\u003eKEBA thiéré millet\u003c\/a\u003e, a millet couscous. \u003ca href=\"\/en\/products\/sankhal-500-g-tantie\"\u003eSankhal TANTIE\u003c\/a\u003e offers a different size of the same semolina. The whole section: \u003ca href=\"\/en\/collections\/cereales-graines-dafrique\"\u003ecereals and grains\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e RACINES\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 450 g\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIngredient:\u003c\/strong\u003e millet (crushed semolina)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared; millet is not a gluten-containing grain\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMillet origin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e 1,675 kJ \/ 396 kcal, fat 4.2 g of which saturates 1.1 g, carbohydrates 76 g of which sugars 0.8 g, dietary fibre 7.2 g, protein 10 g, salt 0.02 g\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture, bag well closed\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RACINES","offers":[{"title":"450g","offer_id":55195054801230,"sku":"NK_772352355234","price":4.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/sankhal-racines-nkosi-agro.webp?v=1774104813"},{"product_id":"riz-casse-2-fois-orchidee","title":"ORCHIDÉE rice broken 2 times, broken jasmine rice for thiéboudienne, 1 kg","description":"\u003cp\u003eORCHIDÉE twice-broken rice is a jasmine rice whose grains have been broken twice: they are short, soak up the sauce and give thiéboudienne its texture. It is the rice of Senegalese cuisine, even though it grows in Asia. 1 kg bag.\u003c\/p\u003e\n\u003ch2\u003eWhat does “twice-broken” mean?\u003c\/h2\u003e\n\u003cp\u003eBroken rice is not a variety: these are long grains fragmented during milling, then sorted by the size of the fragments. Broken once, the grain stays large; broken twice, it is smaller, cooks faster and soaks up sauce. The packaging carries the mention “jasmine fragrant rice broken twice” and the commercial grade A1 Super.\u003c\/p\u003e\n\u003ch2\u003eAn Asian rice, a Senegalese cuisine\u003c\/h2\u003e\n\u003cp\u003eBroken rice arrived in Senegal through colonial trade and became the base there for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-thieboudienne\"\u003ethiéboudienne\u003c\/a\u003e, the fish and rice dish, then for thiébou yapp and riz gras. This one is a superior-quality jasmine rice, broken twice; it is not grown in Senegal.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it?\u003c\/h2\u003e\n\u003cp\u003eRinse it, then steam it above the sauce, the Senegalese way, or cook it in water, allowing a little less water than for a whole grain rice, as the fragments absorb quickly. Taste at the end of cooking: it should stay soft, without becoming sticky.\u003c\/p\u003e\n\u003ch2\u003eWhat to serve it with?\u003c\/h2\u003e\n\u003cp\u003eWith the fish and vegetables of thiéboudienne, a peanut sauce made with \u003ca href=\"\/en\/products\/pate-darachide-bonmafe\"\u003eBONMAFÉ peanut paste\u003c\/a\u003e, or a \u003ca href=\"\/en\/products\/bouillon-de-poisson-jumbo\"\u003eJUMBO fish stock\u003c\/a\u003e. \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cuisine\u003c\/a\u003e has its own category.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e ORCHIDÉE (Orchid Rice Label), distributed by Tai Yat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContent:\u003c\/strong\u003e 1 kg bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e jasmine rice broken twice, grade A1 Super\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared; rice is not a gluten-containing cereal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, away from light; in a closed container after opening\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"ORCHIDEE","offers":[{"title":"1 kg","offer_id":55207556776270,"sku":"NK_92367232","price":5.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/riz-casse-2-fois-orchidee-nkosi-agro.webp?v=1774105263"},{"product_id":"riz-casse-1-fois-orchidee","title":"ORCHIDÉE once-broken rice, Thai jasmine rice, 1 kg bag","description":"\u003cp\u003eORCHIDÉE once-broken rice is a Thai jasmine rice whose grains have been broken once for faster cooking and a soft texture that keeps a bit of bite. It serves as the base for thiéboudienne, chicken yassa or riz gras. 1 kg bag.\u003c\/p\u003e\n\u003ch2\u003eWhat is once-broken rice?\u003c\/h2\u003e\n\u003cp\u003eIt is a jasmine rice grown in Thailand, whose grains are broken only once during milling. This breaking shortens the cooking time compared with the whole grain, while keeping enough bite to avoid turning to mush, unlike twice-broken rice, with shorter grains and a softer texture, reserved rather for very slow-simmered dishes. Once-broken rice has become established in African grocery shops in France as the base rice used for Senegalese dishes, even though it is not grown in Senegal.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eRinse the rice before cooking. As a guide, allow 1 volume of rice to 1.5 volumes of water or stock, cook over low heat for about a dozen minutes, then let it rest covered for 5 minutes. It goes with thiéboudienne, the Senegalese national fish dish, chicken yassa coated in its lemon and onion sauce, riz gras, or mafé with its peanut sauce.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor a finer, stickier rice for porridges, there is \u003ca href=\"\/en\/products\/riz-casse-2-fois-orchidee\"\u003eORCHIDÉE twice-broken rice\u003c\/a\u003e. For a whole, unbroken jasmine rice, there is \u003ca href=\"\/en\/products\/riz-thai-parfume-lotus\"\u003eLOTUS Thai fragrant rice\u003c\/a\u003e. The recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-thieboudienne\"\u003ethiéboudienne\u003c\/a\u003e is on the blog, and the \u003ca href=\"\/en\/collections\/cereales-graines-dafrique\"\u003eAfrican cereals and grains\u003c\/a\u003e category brings together the other staples in the catalogue.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e ORCHIDÉE\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e once-broken jasmine rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Thailand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared in the ingredient list; rice is not one of the regulated gluten-containing cereals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAverage nutritional values per 100 g:\u003c\/strong\u003e energy 1,477 kJ (348 kcal), fat 0 g of which saturates 0 g, carbohydrate 73 g of which sugars 0 g, fibre 1 g, protein 7 g, salt 0 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"ORCHIDEE","offers":[{"title":"1kg","offer_id":55207556710734,"sku":"NK_565575346","price":5.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/riz-casse-1-fois-orchidee-nkosi-agro.webp?v=1774105283"},{"product_id":"sankhal-de-mil-keba","title":"KEBA millet sankhal, crushed millet semolina from Senegal, 500 g","description":"\u003cp\u003eSankhal de mil KEBA is a Senegalese millet semolina obtained by coarsely crushing the grain, in a 500 g bag. It is the base of lakh, the millet porridge with curdled milk eaten for Senegalese breakfast, and of other savoury dishes such as ngourbane. Coarser than arraw, it is cooked in water until fully absorbed.\u003c\/p\u003e\n\u003ch2\u003eWhat is sankhal?\u003c\/h2\u003e\n\u003cp\u003eSankhal, sometimes spelled sankal, refers to millet grains that are crushed then sifted, coarser than arraw, a fine semolina, and than thiakri, presented as rolled pearls. This traditional Sahel cereal is used in Senegal, Mali and Côte d'Ivoire.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eAllow one volume of water for one volume of sankhal.\u003c\/li\u003e\n\u003cli\u003eBring to the boil, then simmer over low heat for 10 to 12 minutes, stirring from time to time to avoid lumps, until the water is fully absorbed.\u003c\/li\u003e\n\u003cli\u003eFor lakh, mix the cooled porridge with sweetened curdled milk or yoghurt, flavoured with vanilla if you like.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-bouillie-de-mil\"\u003eSenegalese lakh\u003c\/a\u003e is on the blog.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/lait-concentre-sucre-nestle\"\u003eNESTLÉ sweetened condensed milk\u003c\/a\u003e for a creamier porridge, or \u003ca href=\"\/en\/products\/arome-fleur-doranger-samia\"\u003eSAMIA orange blossom flavouring\u003c\/a\u003e to scent it. For a different grind, discover \u003ca href=\"\/en\/products\/arraw-de-mil\"\u003eKEBA arraw millet\u003c\/a\u003e or \u003ca href=\"\/en\/products\/thiakri-de-mil-keba\"\u003eKEBA thiakri millet\u003c\/a\u003e, two other cereals from the same range. In the same section: \u003ca href=\"\/en\/products\/sankhal-racines\"\u003eSankhal RACINES\u003c\/a\u003e. The whole section: \u003ca href=\"\/en\/collections\/cereales-graines-dafrique\"\u003ecereals and grains\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e KEBA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, crushed grain\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient:\u003c\/strong\u003e millet (crushed millet semolina)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e none of the 14 allergens that must be declared; millet is not a gluten-containing grain\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMillet origin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KEBA","offers":[{"title":"500g","offer_id":55199660212558,"sku":"NK_3462457923","price":3.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/sankhal-de-mil-keba-nkosi-agro.webp?v=1774105313"},{"product_id":"thiakri-de-mil-keba","title":"KEBA millet thiakri, millet semolina for Senegalese dessert, 500 g","description":"\u003cp\u003eKEBA rolled millet thiakri is a medium-grade rolled millet semolina, for preparing thiakry (or dégué), the Senegalese dessert with sweetened curdled milk served well chilled. 500 g pack, origin Senegal.\u003c\/p\u003e\n\u003ch2\u003eWhat is thiakri?\u003c\/h2\u003e\n\u003cp\u003eRolled millet from West Africa, or soungouf in Wolof, comes in several grades depending on the fineness of the grain: thiéré (the finest, for a savoury couscous), sankhal, thiakri or thiakry (medium grade, for the sweet dessert) and arraw (the coarsest grain). In Senegal, it is called thiakry; in Mali and Côte d'Ivoire, dégué. This KEBA pack is distributed by Tai Yat, which also owns the Number One brand, already present on other Senegalese cereals in the catalogue.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cp\u003eThe semolina is already rolled and pre-cooked: rehydrate it with hot water or steam it for a few minutes until it swells, then let it cool. Then mix it with curdled milk or sweetened plain yoghurt, flavoured with vanilla, nutmeg or orange blossom water, and add raisins if you like. Keep chilled before serving.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith \u003ca href=\"\/en\/products\/lait-concentre-non-sucre-bonnet-rouge\"\u003eBONNET ROUGE unsweetened condensed milk\u003c\/a\u003e so you can adjust the sugar yourself, or \u003ca href=\"\/en\/products\/arome-fleur-doranger-samia\"\u003eSAMIA orange blossom water\u003c\/a\u003e. For a savoury couscous, try \u003ca href=\"\/en\/products\/thiere-de-mil-keba\"\u003eKEBA millet thiéré\u003c\/a\u003e, finer grain, or \u003ca href=\"\/en\/products\/arraw-de-mil\"\u003eKEBA millet arraw (soungouf)\u003c\/a\u003e, coarser grain. The full recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-thiakry\"\u003ethiakry\u003c\/a\u003e is on the blog. The whole range: \u003ca href=\"\/en\/collections\/cereales-graines-dafrique\"\u003ecereals and grains\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e KEBA (supplier: Tai Yat)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, medium grade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e see the label of the pack received; millet is not a regulated gluten-containing cereal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e in a dry place, at room temperature\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KEBA","offers":[{"title":"500g","offer_id":55199785222478,"sku":"NK_6342834134","price":4.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/thiakri-de-mil-keba-nkosi-agro.webp?v=1774105339"},{"product_id":"arraw-de-mil","title":"Arraw (Soungouf) millet KEBA, Senegalese millet semolina, 500 g","description":"\u003cp\u003eArraw (soungouf) millet KEBA is a large-grain rolled millet semolina, the coarsest in the family of Senegalese rolled millet. It is used as a base for thiakry and other sweet milk-based dishes. 500 g bag, origin Senegal.\u003c\/p\u003e\n\u003ch2\u003eWhat is arraw?\u003c\/h2\u003e\n\u003cp\u003eWest African rolled millet comes in different grades depending on the fineness of the grain: thiéré (the finest, for a savoury couscous), sankhal, thiakry (medium grain, sweet dessert) and arraw, the largest and lightest grain. In Wolof, “soungouf” means millet flour; KEBA uses this word on the label for this rolled semolina. This KEBA bag is distributed by Tai Yat (Number One house brand), already present on the other Senegalese cereals in the catalogue, including the \u003ca href=\"\/en\/products\/thiakri-de-mil-keba\"\u003ethiakri millet KEBA\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow to prepare it?\u003c\/h2\u003e\n\u003cp\u003eLightly dampen the grains in a fine sieve, then steam them in a couscoussier for 15 to 20 minutes, fluffing them between two steamings. For thiakry, then mix with curdled milk or sweetened yoghurt, vanilla and raisins. Arraw is also served as an accompaniment to a sauce or as a savoury porridge.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eWith the thiakri millet KEBA, which has a finer grain, to compare the two sizes, or the \u003ca href=\"\/en\/products\/sankhal-de-mil-keba\"\u003esankhal millet KEBA\u003c\/a\u003e. For a full recipe, follow the \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-bouillie-de-mil\"\u003eSenegalese millet porridge\u003c\/a\u003e on the blog. Senegalese cereals have their own section in \u003ca href=\"\/en\/collections\/cereales-graines-dafrique\"\u003eexotic cereals and grains\u003c\/a\u003e. In the same section: \u003ca href=\"\/en\/products\/soungouf-1-kg-tantie\"\u003eTANTIE Soungouf\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e KEBA (supplier Tai Yat)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g, large grain\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e refer to the label of the product received; millet is not a regulated gluten cereal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KEBA","offers":[{"title":"500g","offer_id":55199789416782,"sku":"NK_3568342523","price":3.69,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/arraw-de-mil-nkosi-agro.webp?v=1774105357"},{"product_id":"kit-mafe-africain-authentique-ragout-arachide","title":"Senegalese mafé kit, 6 products for the peanut stew","description":"\u003cp\u003eThe NKOSI Senegalese mafé kit brings together 6 products to cook mafé, the peanut stew born in Mali and now a classic of West African cuisine. It contains the peanut paste, tomato concentrate, rice, stock, bay leaves and chilli needed for the sauce; the meat and fresh vegetables are left to add.\u003c\/p\u003e\u003ch2\u003eWhat's in the mafé kit?\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/pate-darachide-dakatine\"\u003eDAKATINE peanut paste\u003c\/a\u003e, 425 g\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/double-concentre-de-tomate-dieg-bou-diar\"\u003eDIEG BOU DIAR double tomato concentrate\u003c\/a\u003e, 400 g\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/riz-casse-1-fois-orchidee\"\u003eORCHIDÉE 1-time broken rice, Thai jasmine rice\u003c\/a\u003e, 1 kg\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/bouillon-poudre-boeuf-1-kg-jumbo\"\u003eJUMBO powdered beef stock\u003c\/a\u003e, 1 kg\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/feuilles-de-laurier-50-g-samia\"\u003eSAMIA bay leaves\u003c\/a\u003e, 20 g\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/piment-fort-moulu-100-g-samia\"\u003eSAMIA ground hot chilli\u003c\/a\u003e, 100 g\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat is mafé?\u003c\/h2\u003e\u003cp\u003eMafé, also called tigadèguèna, is a stew born in Mali, where it is the national dish of the Mandinka and Bambara peoples. Its name comes from the Wolof word “maafe”, which refers to a peanut stew. It spread to Senegal, Guinea and Côte d'Ivoire after peanuts were introduced to West Africa in the 16th century by the Portuguese. The dish pairs a peanut-paste sauce with meat (beef, chicken or mutton) and vegetables, traditionally served over white rice. Find the complete recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-mafe-au-boeuf\"\u003eSenegalese beef mafé\u003c\/a\u003e on the NKOSI blog.\u003c\/p\u003e\u003ch2\u003eWhat do you need to add yourself?\u003c\/h2\u003e\u003cp\u003eNKOSI no longer sells fresh products: to cook this mafé, have ready meat (beef or chicken, about 800 g to 1 kg for 4 people), vegetables (carrot, cabbage, cassava or eggplant depending on your taste), onion, garlic and cooking oil. Brown the meat, dilute the peanut paste in a little hot water with the tomato concentrate and the stock, add the bay leaves and chilli to taste, then let it simmer for a long time with the vegetables before serving over the rice.\u003c\/p\u003e\u003ch2\u003eWhat goes well with it?\u003c\/h2\u003e\n\u003cp\u003eThe whole range: \u003ca href=\"\/en\/collections\/pate-d-arachide\"\u003epeanut paste and mafé\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e NKOSI (assembly of 6 products from distinct brands)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e DAKATINE peanut paste, DIEG BOU DIAR tomato concentrate, ORCHIDÉE jasmine rice, JUMBO beef stock, SAMIA bay leaves, SAMIA ground hot chilli\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains peanuts (DAKATINE peanut paste) and soya (JUMBO beef stock); may contain traces of wheat, eggs, milk, celery, fish, crustaceans and molluscs (JUMBO beef stock)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e store each product in the kit as indicated on its own packaging, away from heat and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"Default Title","offer_id":55396927144270,"sku":"NPIKIT-MAFE-001","price":36.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kit-mafe-africain-authentique-ragout-arachide-nkosi-agro.webp?v=1774105779"},{"product_id":"kit-poulet-yassa-senegalais-authentique-marinade","title":"Senegalese chicken yassa kit, 4 products for the lemon marinade","description":"\u003cp\u003eThe NKOSI Senegalese chicken yassa kit brings together 4 products to prepare yassa, a specialty from southern Senegal made with chicken marinated in lemon and onions. It contains the seasoning, mustard, rice and chilli needed for the recipe; the chicken, lemon and onions are left to add.\u003c\/p\u003e\u003ch2\u003eWhat's in the chicken yassa kit?\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/arome-maggi\"\u003eMAGGI seasoning\u003c\/a\u003e, 160 mL\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/moutarde-creole-creole-food\"\u003eCRÉOLE FOOD creole mustard\u003c\/a\u003e, 200 g\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/riz-casse-1-fois-orchidee\"\u003eORCHIDÉE 1-time broken rice, Thai jasmine rice\u003c\/a\u003e, 1 kg\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/piment-fort-moulu-100-g-samia\"\u003eSAMIA ground hot chilli\u003c\/a\u003e, 100 g\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat is yassa?\u003c\/h2\u003e\u003cp\u003eYassa is a specialty of the Diola people, born in Casamance, a region of southern Senegal around Ziguinchor. Its name is said to come from Casamance creole and to mean “to fry”. The meat or fish is marinated, traditionally overnight, in lemon juice with sliced onions, mustard, garlic, salt and pepper, then seared before simmering for a long time in that same marinade until the onions become soft. Chicken is the most common version, but the dish is also prepared with fish, beef or lamb. Find the complete recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-poulet-yassa\"\u003eSenegalese chicken yassa\u003c\/a\u003e on the NKOSI blog.\u003c\/p\u003e\u003ch2\u003eWhat do you need to add yourself?\u003c\/h2\u003e\u003cp\u003eNKOSI no longer sells fresh products: to cook this yassa, have ready chicken (about 1 kg for 4 people), plenty of onions, 2 or 3 lemons, garlic and cooking oil. Marinate the chicken for several hours in lemon, sliced onions and mustard, sear the meat, then let the onions stew down with the seasoning and chilli until you get a soft sauce, before bringing it all together and serving over the rice.\u003c\/p\u003e\u003ch2\u003eWhat goes well with it?\u003c\/h2\u003e\n\u003cp\u003eThe whole range: \u003ca href=\"\/en\/collections\/kits-recettes-africaines-caribeennes\"\u003erecipe kits\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e NKOSI (assembly of 4 products from distinct brands)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e MAGGI seasoning, CRÉOLE FOOD creole mustard, ORCHIDÉE jasmine rice, SAMIA ground hot chilli\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains mustard (CRÉOLE FOOD creole mustard); may contain traces of celery (MAGGI seasoning)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e store each product in the kit as indicated on its own packaging, away from heat and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"Default Title","offer_id":55397032100174,"sku":"NPIKIT-YASSA-001","price":18.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kit-poulet-yassa-senegalais-authentique-marinade-nkosi-agro.webp?v=1774105799"},{"product_id":"kit-thieboudienne-senegalaise-authentique-riz-poisson","title":"Senegalese thiéboudienne kit, 5 products for this great classic","description":"\u003cp\u003eThe NKOSI Senegalese thiéboudienne kit brings together 5 products to cook ceebu jën, the fish and rice dish recognised as the national dish of Senegal. It contains the tomato paste, oil, rice, smoked fish and stock needed for the recipe; the fresh fish and vegetables are still to be added.\u003c\/p\u003e\u003ch2\u003eWhat's in the thiéboudienne kit?\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/double-concentre-de-tomate-dieg-bou-diar\"\u003eDIEG BOU DIAR double concentrated tomato paste\u003c\/a\u003e, 400 g\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/huile-de-palme-afrique\"\u003eNUMBER ONE red palm oil\u003c\/a\u003e, 500 mL\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/riz-casse-1-fois-orchidee\"\u003eORCHIDÉE once-broken rice, Thai jasmine rice\u003c\/a\u003e, 1 kg\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/filet-de-poisson-chat-fume-afrique-number-one\"\u003eNUMBER ONE smoked catfish fillet\u003c\/a\u003e, 100 g\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/bouillon-de-poisson-jumbo\"\u003eJUMBO fish stock powder\u003c\/a\u003e, 1 kg\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat is thiéboudienne?\u003c\/h2\u003e\u003cp\u003eCeebu jën, also spelled thiéboudienne or thiébou dieune, was born in the fishing communities of the island of Saint-Louis, in northern Senegal. Its name comes from Wolof: “ceeb” means rice and “jën” means fish. It is a dish of broken rice cooked in a tomato sauce, served with fish and seasonal vegetables (carrot, cabbage, cassava and aubergine, among others), traditionally passed down from mother to daughter. In December 2021, UNESCO inscribed it on the Representative List of the Intangible Cultural Heritage of Humanity. Find the complete recipe for \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-thieboudienne\"\u003eSenegalese thiéboudienne\u003c\/a\u003e on the NKOSI blog.\u003c\/p\u003e\u003ch2\u003eWhat do you need to add yourself?\u003c\/h2\u003e\u003cp\u003eNKOSI no longer sells fresh products: to cook this thiéboudienne, you will need fresh fish (grouper, thiof or any firm-fleshed white fish, to be stuffed and cooked), seasonal vegetables (carrot, cabbage, cassava, aubergine, as you like), onion, garlic, parsley and fresh chilli. Stuff the fish with herbs, then sear it, make a tomato sauce with the palm oil and the stock, add the vegetables and leave to simmer, then cook the rice directly in this sauce before plating it all up with the crumbled smoked fish.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eIn the same range: \u003ca href=\"\/en\/products\/kit-kedjenou-ivoirien-authentique-recette\"\u003eIvorian kedjenou kit\u003c\/a\u003e. The whole range: \u003ca href=\"\/en\/collections\/kits-recettes-africaines-caribeennes\"\u003erecipe kits\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e NKOSI (combination of 5 products from different brands)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e DIEG BOU DIAR tomato paste, NUMBER ONE palm oil, ORCHIDÉE jasmine rice, NUMBER ONE smoked catfish fillet, JUMBO fish stock\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains fish (NUMBER ONE smoked catfish fillet, JUMBO fish stock) and soya (JUMBO fish stock); may contain traces of wheat, celery, eggs, milk and crustaceans (JUMBO fish stock)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e store each product in the kit according to the instructions on its own packaging, away from heat and moisture\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"Default Title","offer_id":55397040783694,"sku":"NPIKIT-THIEB-001","price":39.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kit-thieboudienne-senegalaise-authentique-riz-poisson-nkosi-agro.webp?v=1774105820"},{"product_id":"kit-decouverte-arachide-africaine-dakatine-bonmafe","title":"Peanut paste discovery kit, 5 products from West Africa","description":"\u003cp\u003eThe NKOSI peanut discovery kit brings together five products to explore West African peanut in several forms: two peanut pastes, DAKATINE and BONMAFÉ, raw peanuts and sweetened peanuts PROFRUIT, and caramel-coated peanuts NUMBER ONE. It includes one unit of each product.\u003c\/p\u003e\u003ch2\u003eWhat does this kit contain?\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/pate-darachide-dakatine\"\u003ePeanut paste DAKATINE\u003c\/a\u003e (425 g): peanuts roasted at 97.5%, no added sugar, packed in France (Strasbourg).\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/arachide-decortiquees-crues-profuit\"\u003eRaw shelled peanuts PROFRUIT\u003c\/a\u003e (500 g): raw shelled peanuts, to cook or roast yourself.\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/arachides-sucrees-500-g-profruit\"\u003eSweetened peanuts PROFRUIT\u003c\/a\u003e (500 g): caramelised peanuts (peanuts, sugar), packed in France.\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/pate-darachide-bonmafe\"\u003ePeanut paste BONMAFÉ\u003c\/a\u003e (500 g): peanuts roasted at 97.5%, to prepare a mafé.\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"\/en\/products\/arachide-caramel-number-one\"\u003eCaramel peanut NUMBER ONE\u003c\/a\u003e (100 g): caramel-coated peanuts, to snack on.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eUses of peanut paste in West African cooking\u003c\/h2\u003e\u003cp\u003eMafé is a stew originating from Mali, eaten in particular by the Mandinka peoples of Mali and Senegal: its name comes from the Wolof “maafe”, which refers to a dish prepared with a peanut sauce. Peanut paste, diluted and then simmered with tomatoes and onions, forms its base; mafé is traditionally served with white rice in Senegal, and with fonio in Mali. For the full recipe, head to our article \u003ca href=\"\/en\/blogs\/culture-africaine\/recette-mafe-au-poulet\"\u003eSenegalese chicken mafé, chicken in creamy peanut sauce\u003c\/a\u003e.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eThe whole range: \u003ca href=\"\/en\/collections\/pate-d-arachide\"\u003epeanut paste and mafé\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e NKOSI (assembly of products from third-party brands)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eComposition:\u003c\/strong\u003e 5 products, one unit of each (see the list above)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains peanuts, present in all five products of the kit (DAKATINE and BONMAFÉ pastes, raw and sweetened peanuts PROFRUIT, caramel peanut NUMBER ONE). The sweetened peanuts PROFRUIT declare possible traces of cereals containing gluten, egg, soy, milk and tree nuts. The caramel peanut NUMBER ONE most often contains milk in its caramel coating: check the label of the pouch received.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e store each product according to the instructions on its own packaging.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"NKOSI","offers":[{"title":"Default Title","offer_id":55398053216590,"sku":"NPIKIT-ARACHIDE-001","price":27.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/kit-decouverte-arachide-africaine-dakatine-bonmafe-nkosi-agro.webp?v=1774106016"},{"product_id":"bonbons-begue-ananas-confiserie-senegalaise-400g","title":"BÉGUÉ Pineapple Sweets, Senegalese confectionery, 400 g bag","description":"\u003cp\u003eBÉGUÉ pineapple sweets are a Senegalese confectionery made by CONFISEN in Dakar. Small hard sweets with a fruity pineapple taste, they are sold in a 400 g bag.\u003c\/p\u003e\u003ch2\u003eWhat are BÉGUÉ pineapple sweets?\u003c\/h2\u003e\u003cp\u003eBÉGUÉ is a Senegalese confectionery brand made by CONFISEN, in Dakar. It is best known for its ginger and fresh mint sweets, and also offers tamarind and pineapple. These are hard, sweet sweets, with a fruity, slightly tangy pineapple taste.\u003c\/p\u003e\u003ch2\u003eHow to enjoy them?\u003c\/h2\u003e\u003cp\u003eLike any sweet meant to be sucked, they are enjoyed as they are, at any time of day. The 400 g bag is enough to fill a sweet bowl, go with a family snack, or be handed out at a party.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eDiscover the brand's other flavours: \u003ca href=\"\/en\/products\/bonbons-begue-menthe-confiserie-senegalaise-400g\"\u003eBÉGUÉ mint sweets\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bonbons-begue-tamarin-confiserie-senegalaise-400g\"\u003eBÉGUÉ tamarind sweets\u003c\/a\u003e, or \u003ca href=\"\/en\/products\/bonbons-begue\"\u003eBÉGUÉ ginger sweets\u003c\/a\u003e, the house's historic flavour. The \u003ca href=\"\/en\/collections\/snacks-africains-caribeens-et-gourmandises-exotiques\"\u003eExotic African and Caribbean Snacks and Treats\u003c\/a\u003e collection brings together other African and Caribbean confectionery.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e BÉGUÉ (manufacturer: CONFISEN, Dakar, Senegal)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 400 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Refer to the label of the product received.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e store in a cool, dry place, away from light and humidity.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"BÉGUÉ","offers":[{"title":"400g","offer_id":59231931924814,"sku":"NK_10_47437691388238","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/Bonbon-begue-ananas-NKOSI_feda7390-96e7-461c-8d3a-2706cb923a9f.webp?v=1775781429"},{"product_id":"bonbons-begue-tamarin-confiserie-senegalaise-400g","title":"BÉGUÉ tamarind sweets, Senegalese confectionery, 400 g bag","description":"\u003cp\u003eBÉGUÉ tamarind sweets are a Senegalese confectionery, a hard candy flavoured with tangy tamarind pulp, sold in a large 400 g bag. Made in Senegal by CONFISEN under the registered BÉGUÉ brand, they are eaten as they are, at any time of day.\u003c\/p\u003e\n\u003ch2\u003eWhat is tamarind?\u003c\/h2\u003e\n\u003cp\u003eTamarind is the fruit of the tamarind tree (Tamarindus indica), native to the dry tropical regions of East Africa and now grown across Africa, South Asia and the Caribbean. Its pulp, both sour and high in sugar, gives sauces, drinks and sweets a distinctly tangy flavour. It is used in chutneys and drinks such as tamarindade, popular in the Caribbean and on Réunion Island.\u003c\/p\u003e\n\u003ch2\u003eHow is it eaten?\u003c\/h2\u003e\n\u003cp\u003eBÉGUÉ tamarind sweets are eaten straight from the bag, after a meal or as a sweet treat. The large 400 g size is handy for filling a candy bowl or sharing with family. Caribbean tradition also has a spiced version of the tamarind sweet (tamarind pulp and chilli): this BÉGUÉ bag offers only the plain version, without chilli.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eThe BÉGUÉ brand offers its hard candies in several flavours, including \u003ca href=\"\/en\/products\/bonbons-begue\"\u003eBÉGUÉ ginger sweets\u003c\/a\u003e. To keep exploring Senegalese treats, head to the \u003ca href=\"\/en\/collections\/snacks-africains-caribeens-et-gourmandises-exotiques\"\u003econfectionery and exotic treats section\u003c\/a\u003e. In the same section: \u003ca href=\"\/en\/products\/bonbons-begue-menthe-confiserie-senegalaise-400g\"\u003eBÉGUÉ Mint sweets\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e BÉGUÉ (made by CONFISEN, Senegal)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 400 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e tamarind\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients and allergens:\u003c\/strong\u003e refer to the label on the product received\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and humidity\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"BÉGUÉ","offers":[{"title":"400g","offer_id":59231936020814,"sku":"NK_10_47437691388238Tamarin","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/Bonbon-begue-tamarin-epicerie-exotique_7f8cd151-7961-40f9-b53e-fdecaf87367a.webp?v=1775781425"},{"product_id":"bonbons-begue-menthe-confiserie-senegalaise-400g","title":"BÉGUÉ Mint Sweets, Senegalese confectionery, 400 g bag","description":"\u003cp\u003eBÉGUÉ mint sweets are a Senegalese confectionery made by CONFISEN in Dakar. Small hard sweets with a menthol taste, they are sold in a 400 g bag.\u003c\/p\u003e\u003ch2\u003eWhat are BÉGUÉ mint sweets?\u003c\/h2\u003e\u003cp\u003eBÉGUÉ is a Senegalese confectionery brand made by CONFISEN, in Dakar. Ginger and fresh mint are the brand's two historic flavours, before the tamarind and pineapple variants. These are hard sweets, with a bold, refreshing menthol taste.\u003c\/p\u003e\u003ch2\u003eHow to enjoy them?\u003c\/h2\u003e\u003cp\u003eThey are enjoyed as they are, at any time of day, often after a meal to freshen the mouth. The 400 g bag is enough for a sweet bowl at home, a family snack or a party.\u003c\/p\u003e\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\u003cp\u003eDiscover the brand's other flavours: \u003ca href=\"\/en\/products\/bonbons-begue-ananas-confiserie-senegalaise-400g\"\u003eBÉGUÉ pineapple sweets\u003c\/a\u003e, \u003ca href=\"\/en\/products\/bonbons-begue-tamarin-confiserie-senegalaise-400g\"\u003eBÉGUÉ tamarind sweets\u003c\/a\u003e, or \u003ca href=\"\/en\/products\/bonbons-begue\"\u003eBÉGUÉ ginger sweets\u003c\/a\u003e, the house's other original flavour. The \u003ca href=\"\/en\/collections\/snacks-africains-caribeens-et-gourmandises-exotiques\"\u003eExotic African and Caribbean Snacks and Treats\u003c\/a\u003e collection brings together other African and Caribbean confectionery.\u003c\/p\u003e\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e BÉGUÉ (manufacturer: CONFISEN, Dakar, Senegal)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 400 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Refer to the label of the product received.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Senegal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e store in a cool, dry place, away from light and humidity.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"BÉGUÉ","offers":[{"title":"400g","offer_id":59231938249038,"sku":"NK_10_47437691388238Menthe","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/bonbon-begue-menthe-senegal_45a08f76-4e56-4114-82ed-92ed3efb1e0d.webp?v=1775781420"},{"product_id":"soumbara-netetou-en-grains-cataleya-condiment-fermente-senegalais","title":"Soumbara (nététou) whole grains CATALEYA, fermented condiment, 100 g","description":"\u003cp\u003eSoumbara, called nététou in Senegal, is a West African fermented condiment made from the seeds of the néré tree (Parkia biglobosa). The CATALEYA version is sold as whole grains, to be crushed before use. 100 g pouch.\u003c\/p\u003e\n\u003ch2\u003eWhat is soumbara (nététou)?\u003c\/h2\u003e\n\u003cp\u003eSoumbara is a traditional condiment made from néré seeds, fermented then dried and salted. It goes by different names depending on the country: nététou in Senegal (Wolof), soumbala in Mali and Burkina Faso, dawadawa or iru in Nigeria. Its fermented aroma is powerful, with umami and earthy notes, and its colour ranges from brown to black.\u003c\/p\u003e\n\u003ch2\u003eHow to use it?\u003c\/h2\u003e\n\u003cp\u003eA small amount is enough: a pinch to a teaspoon for 4 people. Crush or pound the grains, lightly toast them if you like, then add them at the start of cooking. Soumbara flavours mafé (peanut stew), yassa, thiébou djeun and okra or leaf-vegetable sauces.\u003c\/p\u003e\n\u003ch2\u003eWhat to pair it with?\u003c\/h2\u003e\n\u003cp\u003eFor an already crushed version, ready to dose, the \u003ca href=\"\/en\/products\/soumbara-en-poudre-cataleya\"\u003eCATALEYA soumbara powder\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/soumbara-baton-afrique-cataleya\"\u003eCATALEYA soumbara block\u003c\/a\u003e also work well. Our \u003ca href=\"\/en\/blogs\/culture-africaine\/guide-soumbara-netetou-umami-africain\"\u003eguide to soumbara (nététou)\u003c\/a\u003e explains its use in detail, and the whole \u003ca href=\"\/en\/collections\/cuisine-senegalaise\"\u003eSenegalese cuisine\u003c\/a\u003e range is gathered in one collection.\u003c\/p\u003e\n\u003ch2\u003eProduct information\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e CATALEYA\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 100 g, whole grains\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e check the label of the product received\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e West Africa\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e away from heat and moisture; after opening, check the label of the product received\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CATALEYA","offers":[{"title":"100g","offer_id":59257798820174,"sku":"NK_100_49183311102286","price":6.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/files\/OPTIMIZE_BACKUP_PRODUCT_Epice-Soumbara-Netetou-en-grain-2.webp?v=1775777399"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/9232\/3662\/collections\/nkosi-categorie-cuisine-senegalaise.jpg?v=1792344188","url":"https:\/\/www.nkosiagro.com\/en\/collections\/senegalese-cuisine.oembed?page=2","provider":"NKOSI.","version":"1.0","type":"link"}