Baku Kitchen! An independent reference of traditional food

Yeet

fermented sea snail, dried hard and intensely pungent, added to rice dishes

Senegal Fermented & pickled One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Cymbium sea snails are buried to ferment on the Petite Cote, then sun-dried; with guedj it gives thieboudienne its deep, unmistakable funk.

Frequently asked questions

What is Yeet?

Yeet is a fermented & pickled from Senegal: fermented sea snail, dried hard and intensely pungent, added to rice dishes. Cymbium sea snails are buried to ferment on the Petite Cote, then sun-dried; with guedj it gives thieboudienne its deep, unmistakable funk.

Made with

shellfish

Cooked

fermenteddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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