Soumbara, 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.
What is soumbara powder?
Soumbara 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.
How to use it?
Add 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.
What to pair it with?
For a complete traditional dish, prepare the thiéboudienne from the blog. For a different format, the same brand also offers CATALEYA soumbara block and CATALEYA soumbara whole grains. The whole department: cereals and grains.
Product information
- Brand: CATALEYA
- Volume: 100 g, powder form
- Origin: West Africa
- Allergens: check the label of the product received
- Storage: away from heat and moisture, in an airtight container
