Shells and salt-cured meat of a common edible salt-water whelk, here in various sizes, very similar in shape to the family Buccinidae, called 'touffa' in Wolof. This particular whelk can be found in darker or lighter colors, depending where it is harvested in and around the Senegal West African Atlantic coast mangroves tidal estuaries. The flesh is removed, washed, salted and dried in the sunshine, for sale as flavorings for many popular Senegalese dishes, as sold seen here in the cup.