The paste made from nététou (fermented African locust bean/Parkia biglobosa) distinguishes this Senegalese rice pilaf and fish recipe. Since the paste is divided into two, and half is not cooked, a good rinsing of the fermented nététou beans is recommended before starting the paste,(not always done - varies with households) returning the dull almost blackened beans to a smooth brown color, shown here loading the mortar to be pounded together with dry, red capsicum.