File:Soungouf - millet flour 7. fine pellet formation thièré.jpg
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English: As dampness is worked through by hand, pellets (araw/arraw in Wolof) of various sizes begin to form and as they develop are separated according to size. Smallest and finest is reserved for steamed thièré couscous, largest is for boiled lakh porridge. 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. Names vary between languages.
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| Source | Own work | ||
| Author | T.K. Naliaka |
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I, the copyright holder of this work, hereby publish it under the following license:
This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license.
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This image was uploaded as part of Wiki Loves Africa 2014.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 18:28, 30 November 2014 | | 721 × 679 (260 KB) | Piki-photow (talk | contribs) | User created page with UploadWizard |
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