File:Gnankatang. Basic Ingredients - Detail Dry Cured.jpg
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English: Senegalese paella-like rice pilaf garnished with whole fish and a paste blend from the nététou (fermented African locust bean/Parkia biglobosa) and steamed hibiscus sabdariffa and red capsicum. Here shown one pre-measured market sachet of mixed dried 'fruit de mer' prior to cooked into the rice, made up of five unique ingredients: 'yet' (dried-cured salt-water mollusk: Cymbium marmoratum), Pañ – small clam (of the type senilia senilis), plus touffa (salt-water whelk possibly Buccinadae family) and yokhos (dry-cured oysters), plus dried shrimp. Spellings vary of the Wolof names. |
| Date | |
| Source | Own work |
| Author | T.K. Naliaka |
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| current | 16:34, 1 April 2015 | | 605 × 771 (159 KB) | Piki-photow (talk | contribs) | User created page with UploadWizard |
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