English: 'Two types of 'fruit de mer' typically salt-cured and sun-dried and used as flavorings for popular Senegalese dishes. On the wide platter, shown dry-curing pieces of 'yet' (a salt-water mollusk, Cymbium marmoratum); foreground, in the bucket, 'pañ' – a small clam (of the type senilia senilis) can be cooked fresh, but typically cut open and sold dried, and the shells discarded (the reason there are so many shells on the ground) to be used as flavorings in the Senegalese rice pilafs and paella-type seafood dishes most notably, but not limited to 'gnankatang' or 'mbakhalou saloum and in 'ceebu jen/thiéboudiène'. Food for sale in Senegal