File:Mbakhalou saloum. Basic ingredients detail. 2. Dry and cured.jpg
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| Description |
English: 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. |
| Date | |
| Source | Own work |
| Author | T.K. Naliaka |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
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| current | 18:24, 13 December 2014 | | 827 × 681 (206 KB) | Piki-photow (talk | contribs) | User created page with UploadWizard |
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