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Fish and seafood from Senegal
Yeet is the flesh of a large sea snail, taken from the shell, freed of its guts and split, then left to ferment in tanks or sacks for two to four days. It is washed and dried on raised platforms for another two to four days. The semi-dry, light brown product has a strong smell and keeps about two months.
| Sea snail flesh, removed from the shell and freed of the guts | [fao1992] |
| Brine, the liquid the flesh ferments in at Senegalese sites in the 2005 survey (no strength or ratio is given) | [mbaye2005] |
Total time across the recorded steps: 4 days – 8 days
What changes: The snail flesh is taken from the shell, freed of guts and split
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Yeet is the flesh of a large sea snail, taken from the shell, freed of its guts and split, then left to ferment in tanks or sacks for two to four days. It is washed and dried on raised platforms for another two to four days. The semi-dry, light brown product has a strong smell and keeps about two months. Made in 4 steps over 4 days – 8 days. The longest step, ferment in tanks, jute bags or polysacks, takes 2–4 days (Essuman K.M. 1992). No study names the microbes of yeet alone; in guedj, the sister Senegalese ferment, lactic acid bacteria reach about 6 log10 CFU/g does most of the fermenting.
| Main step | 2–4 daysReported[fao1992] | Ferment in tanks, jute bags or polysacks |
|---|
Yeet is a shellfish, not a fish. FAO's process text for yeet names no salt, only fermentation in tanks or sacks and drying on raised platforms, though its table lists the Senegal group as fermented with salting; a 2005 Senegalese survey says the flesh ferments in brine for 48 hours.
FAO notes that yeet is susceptible to heavy mould growth and keeps about two months. Contamination risks at Senegalese sites include washing in polluted water and handling on the ground; raised drying racks are widely used in Senegal.
Every number is labelled with how it is known. How this atlas is made
FAO's early-1990s survey listed yeet with guedj and tambadiang as the Senegalese fermented products, processed mostly by women.
