Sankhal RACINES is a millet semolina from Senegal obtained by crushing the grain, in a 450 g bag. It is steamed like couscous, or cooked as a porridge for lakh, the millet porridge with curdled milk eaten for Senegalese breakfast. It naturally contains no gluten.
What is sankhal?
Sankhal, also called gné gné or soungouf mougou in Wolof, refers to millet grains that are crushed then sized, of medium size. This traditional Sahel cereal is used in Senegal and throughout West Africa, as a semolina to go with saucy dishes or as a sweet porridge.
How to prepare it?
- Cover the sankhal with water and let it drain for about 30 minutes.
- Mix it with a little oil, then steam it in a couscoussier for about 10 minutes.
- Sprinkle with salted water and repeat the steaming until the grains separate well, then finish with a little butter.
Serve hot as an accompaniment to a saucy dish. For lakh, cook the sankhal in water instead until fully absorbed, then mix the cooled porridge with sweetened curdled milk or yoghurt. The recipe for Senegalese lakh is on the blog.
What to pair it with?
For a different grind of millet, discover KEBA arraw (soungouf) millet or KEBA thiéré millet, a millet couscous. Sankhal TANTIE offers a different size of the same semolina. The whole section: cereals and grains.
Product information
- Brand: RACINES
- Net weight: 450 g
- Ingredient: millet (crushed semolina)
- Allergens: none of the 14 allergens that must be declared; millet is not a gluten-containing grain
- Millet origin: Senegal
- Average nutritional values per 100 g: 1,675 kJ / 396 kcal, fat 4.2 g of which saturates 1.1 g, carbohydrates 76 g of which sugars 0.8 g, dietary fibre 7.2 g, protein 10 g, salt 0.02 g
- Storage: away from heat and moisture, bag well closed
