File:Lakh - arraw millet porridge 3. fermented milk topping.jpg
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DescriptionLakh - arraw millet porridge 3. fermented milk topping.jpg |
English: 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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Date | |||
Source | Own work | ||
Author | T.K. Naliaka |
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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 | 760 × 640 (134 KB) | Piki-photow (talk | contribs) | User created page with UploadWizard |
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