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It is typically used by Guyanese to make salsew or sometimes called chicken foot if u r from town.

 

A dough is mixed according to likes of the individual with dhal, flour and other ingredients.

 

The dough is then placed in the machine where it is pressed through a series of holes into a pot of boiling oil.

 

The end result is a fried noodle of 1/8 diameter. The length is dependent on the cluster of extruded dough.

 

A continuous extrusion gives a cluster of the frird noodles, while an interrupted extrusion could be whatever length one feels comfortatble with.

 

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