Soumbala of "néré" (or soumbara, or netetou in Wollof, dawadawa in Igbo)
is a spice used in West Africa, known for its strong smell.
It is a kind of African carob.
- True antihypertensive and anti-fatigue
- 100% NATURAL
- WITHOUT COLOURING
- WITHOUT CONSERVATIVE AGENT
Soumbala rice recipe
Soumbala rice is a hearty dish that would unite even the worst enemies!
The heart of this recipe is the soumbala spice. Perfect substitute for the Maggi cube,
Soumbala is recommended for people with high blood pressure.
Enjoy with meat or fish!
1 kg of rice - Oil
4 small balls of soumbala - Parsley
1 smoked fish - 1 clove of garlic
1 bell pepper - Water
1 tomato - Salt and Pepper
2 large onions
1 Clean, gut the smoked fish and cut it into pieces. (You can also take chicken).
2 In a saucepan, add the fish. Salt and cover with a little water.
3 Add a ball of soumbala and a little pepper. Leave to simmer.
4 On the side, prepare the rice and cover it.
5 In another saucepan, add the oil. Finely chop an onion and sauté it.
6 In a plate, crush the tomato, the garlic, the crushed soumbala, the remaining onion, pepper then put
all in the pot. Mix well.
7 Add the fish without pouring the broth. Fry it and let it simmer. Then remove the fish
to add the rice. Mix so that the spices are incorporated.
8 Add a little stock to cover the rice. Let cook for 15 minutes over low heat.
9 Mix and place the pieces of fish on the rice, cover everything for 15 minutes.