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Nététou: recipe illustration
Sauces & basics

Nététou

A fermented condiment made from dawadawa (locust bean) seeds, with a strong, umami flavour, widely used in Senegalese cooking to enliven sauces and stews. A small amount adds a lot of character.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Finely slice the onion, crush the garlic and finely chop the deseeded chilli.
  2. Crush the fermented néré seeds in a mortar to obtain a soft paste.
  3. Mix the paste with the onion, garlic, chilli, salt and pepper.
  4. Heat the oil in a small frying pan, add the mixture and cook gently for 5 minutes, stirring.
  5. Add a little water to make a smooth paste and simmer for another 5 minutes.
  6. Let it cool, then store in a small jar in the fridge, where it keeps for several days.

Variations and tips

Milder version. Leave out the chilli and add paprika for a less spicy flavour.

Using what's available. If néré is hard to find, replace it with a little fermented shrimp paste (use less, as it is strong).

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Original Ecomely recipe.