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