File:Soungouf - millet flour 4. first set aside portion for rouy.jpg
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editDescriptionSoungouf - millet flour 4. first set aside portion for rouy.jpg |
English: A portion of sifted millet flour (soungouf in Wolof - names vary between languages) set aside for boiled rouy porridge uses. 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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editI, the copyright holder of this work, hereby publish it under the following license:
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This image was uploaded as part of Wiki Loves Africa 2014.
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current | 18:28, 30 November 2014 | 647 × 648 (166 KB) | Piki-photow (talk | contribs) | User created page with UploadWizard |
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