Whole sardinella salted and sun-dried until stiff, then cooked into rice dishes. It is processed by women on the Petite Côte and traded far inland, one of several Senegalese cured fish alongside guedj and kéthiakh.
It is a coastal drying trade that depends on heavy salt and hard sun and wind; the same fish dried indoors in a damp climate spoils from the gut outward.
What goes into it
- whole sardinella
- coarse salt
- sun and coastal wind
How it is made
The fish are salted whole, often without gutting, and left a day or two before being spread on raised racks in full sun. The Atlantic wind and the sun dry them stiff over several days, and they are then bundled and traded inland.
How long it takes: three to five days on the racks
How it is eaten
Soaked briefly, then cooked into rice and bean dishes, or grilled.
History
Processed by women on the Petite Cote and traded far inland, one of several Senegalese cured fish alongside guedj and kethiakh.
Frequently asked questions
What is Tambadiang?
Tambadiang is a charcuterie & cured from Senegal: whole sardinella salted and sun-dried until stiff, then cooked into rice dishes. Processed by women on the Petite Cote and traded far inland, one of several Senegalese cured fish alongside guedj and kethiakh.
How is Tambadiang made?
The fish are salted whole, often without gutting, and left a day or two before being spread on raised racks in full sun. The Atlantic wind and the sun dry them stiff over several days, and they are then bundled and traded inland. It takes three to five days on the racks.
Can I make Tambadiang at home?
No, and the atlas gives no method for it. It is a coastal drying trade that depends on heavy salt and hard sun and wind; the same fish dried indoors in a damp climate spoils from the gut outward.
What goes into Tambadiang?
Whole sardinella, coarse salt, sun and coastal wind.
How is Tambadiang eaten?
Soaked briefly, then cooked into rice and bean dishes, or grilled.
