Soumbara, 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.
What is soumbara (nététou)?
Soumbara 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.
How to use it?
A 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.
What to pair it with?
For an already crushed version, ready to dose, the CATALEYA soumbara powder or the CATALEYA soumbara block also work well. Our guide to soumbara (nététou) explains its use in detail, and the whole Senegalese cuisine range is gathered in one collection.
Product information
- Brand: CATALEYA
- Net weight: 100 g, whole grains
- Allergens: check the label of the product received
- Origin: West Africa
- Storage: away from heat and moisture; after opening, check the label of the product received
