CFA8,000.00
The Yette is a traditional fermented cocoa, used as a natural seasoning in the Senegalese and West-African cuisine. Picked from the Atlantic coasts, then fermented and dried according to artisanal methods, the yette is reputed for its potent and iodized aroma, which soothes and perfumes the dishes with character.
Incontournable in recipes such as thiéboudiène (rice with fish) or willows with vegetables, the yette is appreciated for its richness in umami and its culinary authenticity. It brings a unique touch to preparations, reminiscent of the sea and local gastronomic traditions.
Origin : West Africa (Senegal)
Ingrédient : fermented and dried cocoa meal
Usage : Seasoning for traditional dishes, willows, bouillons, etc.
Saveur : Iodized, intense, slightly fermented
Condition : Drying (in whole or in pieces)
Storage : In a dry place, away from humidity.
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