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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| Date | |||
| 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 | |
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| current | 18:28, 30 November 2014 | | 793 × 649 (268 KB) | Piki-photow (talk | contribs) | User created page with UploadWizard |
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