Started two hours before as millet flour, sifted, dampened, slightly rolled, steamed twice, blended with 'lalo' (baobab powder in the Wolof language), broken up and then sifted again, Senegalese thièré a popular and nutritious traditional steamed African millet couscous is made from ground millet flour ('soungouf' in Wolof, spellings vary and names vary between languages) and is ready to accompany any popular sauce. Variations are found across the Sahel where millet is the staple grain. Note: African 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 most commonly based on sifted millet flour or rolled millet flour pellets, not on unprocessed millet seeds