Sea cucumber in cooking or pharmacopae?

Is what is called "sea cucumber" as seen in Chinese markets the same as "yet" used in Senegalese dishes? If not, how does one use the "cucumber"?|||The Senegalese yet is a shellfish, like a conch; the sea cucumber is a completely different animal, no shell. In Chinese cuisine the sea cucumber is usually stewed or steamed in soups, etc. |||It is cooked in Chinese cooking, I know nothing about Senegalese cooking..|||I have only eaten sea cucumber in Chinese restaurants.