Sift all ingredients together. Store in an airtight container away from sunlight. To use, sprinkle ribs, brisket, or chicken as if you were putting on heavy salt and pepper.
From Smokestack Lightning: Adventures in the Heart of Barbecue Country by Lolis Eric Elie and Frank Stewart, Ten Speed Press 2005.
"If there's a set of values in Senegal, teranga would be the most important one," says chef Pierre Thiam, author of Senegal. "It's the way you treat the guest."