Arraw (soungouf) millet KEBA is a large-grain rolled millet semolina, the coarsest in the family of Senegalese rolled millet. It is used as a base for thiakry and other sweet milk-based dishes. 500 g bag, origin Senegal.
What is arraw?
West African rolled millet comes in different grades depending on the fineness of the grain: thiéré (the finest, for a savoury couscous), sankhal, thiakry (medium grain, sweet dessert) and arraw, the largest and lightest grain. In Wolof, “soungouf” means millet flour; KEBA uses this word on the label for this rolled semolina. This KEBA bag is distributed by Tai Yat (Number One house brand), already present on the other Senegalese cereals in the catalogue, including the thiakri millet KEBA.
How to prepare it?
Lightly dampen the grains in a fine sieve, then steam them in a couscoussier for 15 to 20 minutes, fluffing them between two steamings. For thiakry, then mix with curdled milk or sweetened yoghurt, vanilla and raisins. Arraw is also served as an accompaniment to a sauce or as a savoury porridge.
What to pair it with?
With the thiakri millet KEBA, which has a finer grain, to compare the two sizes, or the sankhal millet KEBA. For a full recipe, follow the Senegalese millet porridge on the blog. Senegalese cereals have their own section in exotic cereals and grains. In the same section: TANTIE Soungouf.
Product information
- Brand: KEBA (supplier Tai Yat)
- Net weight: 500 g, large grain
- Allergens: refer to the label of the product received; millet is not a regulated gluten cereal
- Origin: Senegal
