A millet porridge (lakh in Wolof - names vary between languages), boiled with water and large millet flour pellets (araw/arraw in Wolof) made from soungouf (millet flour) and served mixed with butter and topped with sweetened fermented milk or yoghurt. 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