Same basic boiling process, one using soungouf (millet flour in Wolof), the other, fondé using rolled pellets of millet flour or araw/arraw (Wolof language.) Smooth Rouy, usually for babies has only added sugar. Butter and sweetened condensed milk are often added to fondé after cooking. Note: Millet recipes use pellets made from millet flour (soungouf in Wolof - names vary between languages), not raw millet grains as millet seeds have a hard and inedible hull that must be removed by hand or machine milling before the millet can be used. Served in inexpensive bright plastic cups manufactured in Senegal.