Soungouf is a traditional Senegalese millet flour, used to prepare porridges such as laax, as well as cakes, fritters and bread. TANTIE's version is 100% millet. 1 kg bag.
What is soungouf?
Soungouf, from the Wolof word sunguf, refers to the millet flour used in West Africa, particularly in Senegal among the Wolof and Lebou peoples. It is used to prepare laax (or lakh), a millet porridge, as well as other traditional dishes. Not to be confused with arraw, a semolina obtained by rolling this same flour into small grains. TANTIE soungouf, distributed by Haudecœur, is 100% millet, with no other ingredient.
How to prepare it?
The bag instructs to mix the soungouf into a cup of water, bring 1.5 litres of water to the boil in a pot, then pour the mixture in a stream while stirring. Cook for about a quarter of an hour, sweeten to taste and serve with milk, as for a laax. Soungouf is also used to prepare cakes, fritters or bread.
What to pair it with?
For a rolled millet semolina, choose the KEBA millet arraw instead. For the Senegalese dessert of the same name, TANTIE thiakry uses a coarser millet semolina than soungouf. The recipe for Senegalese millet porridge is on the blog. The whole department: flours and starches.
Product information
- Brand: TANTIE (distributed by Haudecœur)
- Net weight: 1 kg
- Ingredients: 100% millet
- Allergens: none of the 14 allergens that must be declared appear in the ingredient list; millet is not a gluten-containing cereal
- Nutritional values per 100 g: energy 1,858 kJ (444 kcal), fat 3.0 g of which saturates 0.7 g, carbohydrates 87 g of which sugars 2.0 g, dietary fibre 4.2 g, protein 13 g, salt 0.25 g
- Origin: Senegal
- Storage: away from heat and moisture
