A portion of sifted millet flour (soungouf in Wolof - names vary between languages) set aside for boiled rouy porridge uses. 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