Ground baobab dry green leaf and ground dry sap powders, called 'lalo' in Wolof, as sold in the market for cooking purposes have very different textures when reconstituted with water, from the Adansonia digitata baobab tree in West Africa. The pale pink sap powder when reconstituted turns darker red and has a very sticky, semi-transparent and gelatinous consistency. Both are used in thièré millet couscous recipes, but in different ways - the green leaf powder is often added as-is in dry powder form, while the pinkish sap powder is wetted first, then blended into the millet couscous then steam-cooked. Shown with teaspoons for scale.