File:Edible Mollusks in West African Cuisine - display of shells.jpg

English: Vendor's display of discarded, edible salt-water mollusk shells common along Senegal's Atlantic coastline and used in Senegalese cuisine. Top, the larger, pale shells of Cymbrium marmoratum, called 'yet' in Wolof; below, a wide array of the darker and more intricately-formed whelk, of various sizes, very similar in shape to the family Buccinidae, called 'touffa' in Wolof. This particular whelk can be found in darker or lighter colors, depending where they were harvested in and around the mangroves or further out. The flesh of these mollusks is removed, washed, salted and dried in the sunshine, for sale as flavorings for many popular Senegalese dishes; especially the larger C. marmoratum 'yet' shells can be used for scoops, scrapers, ash trays or sold for decoration and souvenirs.