Fresh, fermented and dried market ingredients for this Senegalese paella-like rice pilaf garnished with whole fish and a distinctive paste blend made with nététou (fermented African locust bean/Parkia biglobosa);steamed fresh green Hibiscus sabdariffa leaves; and fried red capsicum. Recipe includes flavorings of one sachet of mixed dried 'fruit de mer', made up of five unique ingredients: chopped 'yet' (cured Cymbium marmoratum), Pañ – dried small clam (of the type senilia senilis); also 'touffa', a whelk; and 'yokhos' - dried oysters; plus dried shrimp. Fish is typically Dorade (French) (related to p. aurata), a bundle of fresh hibiscus (sabdariffa) leaves, plus red palm oil (Elaeis guineensis). Spellings of the Wolof names vary. (Rice, salt to taste and cooking oil not shown).