File:Lakh - arraw millet porridge 3. fermented milk topping.jpg
Summary
Sweetened fermented milk or yoghurt (sow in Wolof, lait caillé in French) is carefully poured over boiled millet porridge (lakh in Wolof) in as customary, a large, communal platter, just before serving, here shown in Senegal. (Millet flour called soungouf in Wolof - names vary between languages) 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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File history
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Date/Time | Thumbnail | Dimensions | User | Comment | |
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current | 08:52, 7 January 2017 | 760 × 640 (134 KB) | 127.0.0.1 (talk) | Sweetened fermented milk or yoghurt (sow in Wolof, lait caillé in French) is carefully poured over boiled millet porridge (lakh in Wolof) in as customary, a large, communal platter, just before serving, here shown in Senegal. (Millet flour called soungouf in Wolof - names vary between languages) 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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