Selim Berries

Selim pepper is a perfect seasoning for fine-fleshed fish such as sea bass. You can also make fresh sauces to accompany your shellfish.

In Africa, when the berry is fresh, it is pounded in a mortar to make a paste that is used to coat fish. To do the same with dried Selim berry, it will be necessary to mix it with a little oil, turmeric and fresh herbs.

Vegetable side

It is added to soups. To allow the pods to best express their flavor, start by crushing them then tie them in a bouquet garni with a few sprigs of thyme for example. It can be combined with celery, as a seasoning for a purée for example. It is also delicious with carrots. Generally speaking, it is rather autumn vegetables that suit it best: cabbages, celeriac, potatoes, squash, parsnips...

Added to vinegar, it wonderfully perfumes pickles and gherkins or simply a flavored vinegar for your salads.

Drink side

In addition to traditional drinks known as aphrodisiacs, the real originality in terms of drinks is Touba coffee ! It was in Senegal at the end of the 19th century that Sheikh Ahmadou Bamba Mbacké , a peaceful resistance fighter against the French colonists, founded the city of Touba with his disciples from the Mouride brotherhood . Returning from an exile of more than 7 years in Gabon, he brought back a drink recipe that he named in honor of his city Café Touba . Initially consumed by the Mourides during ceremonies and commemorations, this Robusta or Arabica coffee flavored with jar (which means black pepper and is pronounced diar in Wolof) was gradually exported throughout Senegal during the 20th century.