Pantry guide

Know your pantry

Our labels keep the names you would hear at Marché Sandaga. Here is what they mean and what to cook with them.

Niébé: Black-eyed peas. Cooked with onion and palm oil for thiéré niébé, or ground into akara.
Riz local: Senegalese local rice. Grown mainly in the Senegal River Valley. The everyday rice for thiéboudienne and family meals.
Bouye: Baobab fruit. Sold in markets as pain de singe. Blended with milk and sugar into bouye juice.
Bissap: Hibiscus. Deep red calyces steeped with mint for Senegal's national drink.
Dakhar: Tamarind. Sweet-sour pods. Soak the pulp for juice, or use it in sauces and sweets.
Gerte: Peanuts. Roasted for snacking, or ground into the sauce for mafé.
Karité: Shea. The nut behind shea butter, used for generations in skin and hair care.
Sothiou: Chewing stick. The Wolof name for siwak, chewed daily for oral care.