A typical serving stacked arrangement for 'lakh' millet porridge and 'sow' fermented milk (lait caillé in French). A large calabash gourd sits on a sieve doing double-duty as a base for stability; sweetened fermented milk is kept apart in a smaller gourd calabash on top. Smaller gourds cut in half for spoons sit with the bowl of fermented milk on top of a winnowing tray that covers the porridge until ready to eat, here lifted to show the just-poured fermented milk on the porridge, ready to eat. (Names in Senegal Wolof, names vary between languages). Note how the millet porridge is spread up the sides of the large calabash to facilitate a fair distribution when many people are eating out of this large bowl.