Tea

Copied the following off someone else's blog (http://007inafrica.blogspot.com/2005/02/tea-making-101.html)

to go with the picture I took:

Attaya is the way tea is served in Senegal. It’s typically served in three rounds: each being of a different flavors and strength. The art of making this tea is quite elaborate and requires an old fashioned stove with coal in the bottom and tiny vodka-shot like glasses.

How to make it (not that I'll be doing this any time soon but just to give you an idea):

Round one: Strong and bitter tea 1. Fill your little tea kettle with 2/3 of the content of a chinese tea bag. 2. Add a little bit of sugar. 3. Heat on stove until boiling. 4. Pour in small glass cups. Pour the liquid back and forth until a thick foam settles on the surface of the glass. 5. Drink the bitter, bitter mixture without making a sour kissy face.

Round two: Sweeter with mint 1. Leaving the previous contents inside, add a little bit more tea from the bag. 2. Add sugar and mint. 3. Heat on stove until boiling. 4. Pour in small glass cups. Pour the liquid back and forth until a thick foam settles on the surface of the glass. 5. Enjoy and hope that you don't develop a caffeine addiction.

Round Three: Sweetest and Mintiest 1. Leaving the previous contents inside, finish the tea bag. 2. Add generous amounts of sugar and mint. 3. Heat on stove until boiling. 4. Pour in small glass cups. Pour the liquid back and forth until a thick foam settles on the surface of the glass. 5. Relax as this last tea will go down pretty well, but will undoubtedly cause deep cavities and prevent you from sleeping for two days.