Overview of traditional hand process for converting soungouf (wolof for millet flour) into the araw/arraw or rolled pellets of different sizes that are the bases for thièré couscous, thiakry, lakh and fondé. Large aluminum bowls are replacing the traditional but very breakable calabashes. The pellets in size and shape at a casual glance resemble millet seeds, which may lead people who are unfamiliar with millet to think that millet recipes call for millet seeds, but the unprocessed millet seed has a hard and inedible hull that first must be removed by milling either by hand or machine.