Senegalese paella-like rice pilaf in a communal platter garnished with whole fish and a distinctive paste blend made with nététou (fermented African locust bean/Parkia biglobosa),steamed hibiscus sabdariffa and red capsicum. Recipe includes rice flavorings of one sachet of mixed dried 'fruit de mer', made up of five unique, dried ingredients: chopped 'yet' (cured salt-water mollusk Cymbium marmoratum), Pañ – small clam (of the type senilia senilis), also touffa (a dried-cured salt-water whelk possibly of the Buccinidae family) and yokhos (dry-cured oysters), plus dried shrimp. The fish is typically 'dorade' (French)(related to p. aurata). Red palm oil (from Elaeis guineensis) is dribbled over the platter at serving.) Spellings of the Wolof names vary. (Rice,salt to taste and cooking oil not shown).