File:Rouy - soungouf millet flour porridge 5. with fondé arraw porridge.jpg

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English: Same basic boiling process, one using soungouf (millet flour in Wolof), the other, fondé using rolled pellets of millet flour or araw/arraw (Wolof language.) Smooth Rouy, usually for babies has only added sugar. Butter and sweetened condensed milk are often added to fondé after cooking. Note: Millet recipes use pellets made from millet flour (soungouf in Wolof - names vary between languages), not raw millet grains as millet seeds have a hard and inedible hull that must be removed by hand or machine milling before the millet can be used. Served in inexpensive bright plastic cups manufactured in Senegal.
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Date
Source Own work
Author T.K. Naliaka

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30 November 2014

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current18:28, 30 November 2014Thumbnail for version as of 18:28, 30 November 2014772 × 630 (185 KB)Piki-photowUser created page with UploadWizard
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