Detail of typical cured and dried ingredients of the kind that give West Africa cuisine its distinct flavors: kéthiakh/keccax, a salt-cured fish; pañ - cured clams (senilis); nététou - fermented locust bean; dried red and black pepper as purchased in market sachets. Names provided in Wolof, but names vary between languages. Note regarding spelling variations: some spellings use the French alphabet, others use the official Senegalese alphabet, but the pronunciations are the same.