Defining this traditional Senegalese sauce: peanut butter and fermented tamarind seed pods,'yokhos' (dried oysters) and 'touffa' dried whelk; plus green onion, garlic, onion, dried black pepper, dried red capsicum, fresh green bell pepper, red and yellow peppers (Capsicum chinense), tomato paste, fresh tomatoes, fermented locust bean (Parkia biglobosa), dry beans. Includes meat (as available), peanut oil (or any other cooking oil as available), salt to taste. Shared from a communal bowl, eaten with the hand or with a spoon, set on a very popular style of plastic woven mat available in Senegal markets. Quantity shown served over ten people.