Preparing Food in Dakar
Under the harsh, shadowless glare of a Senegalese noon, a street-side food stall operates with urgent efficiency. A vendor in a faded blue dashiki balances a large aluminum pot on a makeshift burner, steam rising in thin, vertical wisps against the bright sky. Beside him, a plastic dish drainer holds rinsed bowls, their wet surfaces reflecting the intense white light. A ceramic cup with a matte glaze sits near the edge of the counter, its earthy tone against the slick, synthetic textures of the surrounding plastic containers.
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