English: Shell of the Cymbium marmoratum, salt-water mollusk, in Senegal called 'yet' in the Wolof language, here being used as a handy kitchen scoop to add green 'lalo'(also seen as laalo) - dry green leaf baobab powder of the Adansonia digitata baobab tree, to a large wooden bowl of hot, steamed thièré - a millet-flour couscous. Note: there are two kinds of baobab 'lalo' powder; one is made from the dried green leaves (green in color) called 'lalo n'akh' (also spelled as 'ngakh') and the other made from the dried sap (pinkish in color), called 'lalo mbep'. (Here provided in Wolof, but names vary between languages) Both are used in thièré couscous, but in slightly different ways; preferences are very much to the household family recipes. It is easy to tell which lalo powder was used in the thièré couscous by whether it has a green shade to it or reddish. The edible flesh of C. marmoratum or 'yet' is removed from the shell, salted and sun-dried, then cut into chunks and sold as a flavoring for many popular Senegalese dishes. The plentiful, large discarded shells are ubiquitous along the sea coast, helpful for all sorts of tasks; scoop, ashtray, scraper, decoration. This millet couscous shown is a specialty of Joal-Fadiouth community in Senegal for its use of salty sea water in the couscous recipe; the ground covered by sea shells is distinctive to Joal-Fadiouth, Senegal.