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.