Adding water slowly and working it through carefully to dampen sifted millet flour (soungouf in Wolof - names vary between languages). Note: Millet produces a seed with a hard and inedible hull. It must be milled by hand (laborious mortal and pestle pounding) 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