A smooth boiled millet flour (soungouf in Wolof) sweetened porridge (rouy in Wolof) especially for babies, compared to fondé porridge made with rolled millet flour pellets (araw/arraw in Wolof)and mixed with butter and sweetened condensed milk to taste. (names of these porridges 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