Fermented sea snail, dried hard and intensely pungent, added to rice dishes. Cymbium sea snails are buried to ferment on the Petite Côte and then sun-dried; with guedj it gives thieboudienne its deep, unmistakable funk.
It is an ambient ferment of raw shellfish buried in beach sand for days, and shellfish additionally concentrate marine biotoxins that fermenting and drying do not destroy.
What goes into it
- Cymbium sea snails
- sand, for burying
- sun
How it is made
The snails are taken from the shell and buried in the sand on the beach for several days, where they ferment and the flesh breaks down and darkens. They are then dug up, washed and dried hard in the sun for days more. A small piece is all that goes into a pot.
How long it takes: several days buried, then days of sun-drying
How it is eaten
A small piece dropped into thieboudienne, mafé and other rice dishes, where it dissolves.
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.
How is Yeet made?
The snails are taken from the shell and buried in the sand on the beach for several days, where they ferment and the flesh breaks down and darkens. They are then dug up, washed and dried hard in the sun for days more. A small piece is all that goes into a pot. It takes several days buried, then days of sun-drying.
Can I make Yeet at home?
No, and the atlas gives no method for it. It is an ambient ferment of raw shellfish buried in beach sand for days, and shellfish additionally concentrate marine biotoxins that fermenting and drying do not destroy.
What goes into Yeet?
Cymbium sea snails, sand, for burying, sun.
How is Yeet eaten?
A small piece dropped into thieboudienne, mafé and other rice dishes, where it dissolves.
