These are small balls of millet obtained by rubbing millet flour with a little water against the walls of a calabash. They are then dried or even dehydrated for good conservation.
In the form of small broken millet used to make sweet porridge “lakhou sankal”, or savory dishes “ngourbane”. It is a natural product without additives which provides energy, carbohydrates, proteins and lipids
It differs from other known cereals by its composition of sulfur amino acids and methionine, which are essential for our health. Naturally gluten-free, precooked fonio is easy to prepare and adapts to all cooking styles and culinary preparations.
Known in several West African countries, this delicious dessert is called tiakry in Senegal, while in Ivory Coast, Mali and Guinea it is known under the name of Déguè. Thiakry grains are obtained after rolling millet and corn flour and steaming
Obtained by rolling and steaming millet and corn semolina. It comes in two forms: couscous without lalo and couscous with lalo (very popular to accompany sauces).
