Produced from the Adansonia digitata baobab tree, fresh baobab juice (bouye in Wolof - names vary between languages in West Africa) is dissolved in a mixture of clean water and peanut butter paste, plus some sugar to moderate the tartness of the baobab fruit pulp, to produce a very popular, traditional and nutritious slightly sweet juice/sauce called neteri in Wolof (names vary). It is usually served to complement 'lakh' millet flour porridge (Wolof language, Senegal), but can be eaten alone. As it is a very liquid consistency, the distinctive scoop-like spoons, originally made from small gourds (now available in re-cast aluminum scrap metal - as shown - and plastic) are popular utensils for this communal dish. This is not a cooked recipe, so hygiene regarding the water, the peanut butter, the baobab fruit pulp, and hand-working of it is very important.