The Taoudenni Salt Mines of Mali and Perfect African Salted Fish Recipe
The Taoudenni Salt Mines of Mali and Perfect African Salted Fish Recipe
Thousands of years ago, salt was more precious than gold. In northern Mali, the Taoudenni salt mines became one of Africa’s most valuable resources. This mineral shaped trade routes, powered desert economies, and still flavors African kitchens today.
How Salt Is Made and Used in Africa
Salt can be produced in three main ways: solar evaporation, artificial evaporation, and rock mining. Rock salt mining is one of the oldest methods. Salt forms in underground veins — ancient salt deposits left by seas and lakes that dried long ago.
Salt may also be found in vaults, created when pressure pushed salt up through cracks in bedrock. For centuries, miners have cut rock salt deep beneath the Earth’s surface, where ancient waters once flowed.
The Historic Taoudenni Salt Mines
Salt scarcity once frightened people — it was vital for life, food preservation, and trade. Since at least 1587, the Taoudenni mines of northern Mali have supplied West Africa with salt. Camel caravans once crossed the Sahara to haul heavy slabs from Taoudenni to Timbuktu.
Timbuktu, founded by the Imagharen Tuareg in the 12th century, was a safe stop where nomads could water and rest their camels after mining salt. Its location near the Niger River soon turned it into one of Africa’s most important trading hubs.
For the Berabish Tuareg, the salt trade is not just business — it is a rite of passage. Today, trucks haul salt faster and in larger loads, replacing many camel caravans. Drought also makes it harder to find water for camels in the desert. Yet the ancient Azalai caravan route between Timbuktu and Taoudenni remains legendary. Miners still cut salt slabs by hand, each weighing up to 132 pounds (60 kg).
Preserving Fish With Salt
Salting is one of Africa’s oldest food preservation methods. Salt draws moisture out of fish cells, preventing bacteria from growing. Properly dried and stored, salted fish keeps for months — essential in hot climates without refrigeration.
Cutting fish into fillets speeds up the drying process. Salted fish is a key ingredient in stews, soups, and everyday cooking across West Africa.
Common Fish for Salting in West Africa
- Tilapia — Mild, easy to cook, high in protein and vitamin B12. Great for people managing heart health or cholesterol.
- Freshwater sardine — Small, strong-flavored, usually sun-dried and eaten whole. Rich in calcium and vitamins A, D, and B.
- Nile Perch — Large, firm, and flaky with a delicate taste. High in omega-3 fats and very versatile for different recipes.
Perfect African Salted Fish Recipe
Ingredients
- Pickling salt — about 2 pounds (1 kg) per fish
- 10 fresh fish fillets
Step-by-Step Directions
- Rinse fish well and pat dry with a clean towel.
- Cover the bottom of a container with a layer of salt. Place fish skin-side down.
- Add another layer of salt, then another layer of fish. Repeat until all fish are layered, finishing with fish skin-side up.
- Top with a thick layer of salt. Place a clean wooden board on top and weigh it down.
- Leave to cure for about 18 days.
- Rinse fish to remove surface salt. Dry on racks in the sun — hang by the tail if desired.
- Dry for 6–8 days, bringing fish indoors at night to stay cool and clean.
- Once fully dry, store in a container with a layer of salt at the bottom and keep covered.
Pickling salt is pure, fine-grained salt without iodine or anti-caking additives. Kosher salt can be used as an alternative for preserving fish.
Deep Facts About Salt
- Salt has been made for thousands of years and is one of the world’s oldest seasonings.
- Three production methods: solar, evaporation, and rock mining.
- The largest natural salt source is the sea.
- China is the world’s top salt producer.
- Traditional salt making involves evaporating seawater in shallow pools to form crystals.
- Modern production often uses vacuum evaporation under low pressure.
- Salt is refined into many forms: table salt, sea salt, kosher salt.
- Essential for fluid balance, muscle and nerve function, and many industries including food, chemicals, and water treatment.
- Salt has been used as currency, a preservative, and a symbol of wealth throughout history.