sauces that accompany every meal of Tô or rice which is the staple food of the Burkina Faso. In Burkina Faso, Néré trees where Néré seeds come from are never cleared from farming land because their black seeds are a vital part of every meal. The Néré seeds are fermented and shaped into balls, called Soumbala or Maggi Africain (African stock-cubes). It is a practice in Burkina Faso that when a landowner leases a plot of land to another farmer, the rights of the tree crops go to the tenant. But if there are Néré trees on the land the owner will always keep the rights to the crop.
Ngapi Yecho refers to a type of Ngapi, a Myanmar shrimp relish/paste that is made from small fish which are left unclean in the sun for a day or two (2) and then they are salted, pounded and stored in clay pots. Among the three (3) types of Ngapi, Ngapi Yecho is the most pungent type.