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In Sabon Tasha, Nigeria, a batch of small, golden-brown fried dough balls, likely puff-puff, are being cooked in a large, black, shallow wok over an open fire. The wok sits on a rustic, dark, irregular surface, possibly a makeshift stove constructed from mud and stones, with visible embers and burning wood beneath it. A metal ladle with a perforated surface is partially submerged in the hot oil, holding a cluster of the fried dough balls. The surrounding ground is dusty and uneven, scattered with dried plant debris and remnants of what appear to be yam peels, suggesting an outdoor cooking setting.
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