File:Soungouf - millet flour 9. arraw pellet sizes.jpg

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English: This stage of the process is nearly complete. Dampened millet flour has been rolled into a variety of popular sizes for use in steamed couscous and thiakry dishes or in the boiled porridges: fondé and lakh recipes. From this stage, with a sifting for size uniformity, the different pellets (araw/arraw in Wolof) will be ready to be cooked in the different recipes. This processing of the millet flour (soungouf in Wolof - names vary between dozens of languages) is found across the African Sahel region where millet is the staple grain. Note: Millet produces a seed with a hard and inedible hull. It must be milled by hand or by machine to remove this hull before it can be ground into millet flour. Millet-based recipes in Africa are based on sifted millet flour or rolled millet flour pellets, not on unprocessed millet seeds
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Senegal
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Author T.K. Naliaka

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current18:28, 30 November 2014Thumbnail for version as of 18:28, 30 November 2014793 × 649 (268 KB)Piki-photow (talk | contribs)User created page with UploadWizard

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