Journey of the Senses
The Thiéré Lalo TANTIE is much more than just couscous: it is a true experience of West African culinary heritage.
Originating from Senegal, this fermented millet couscous is made according to the traditional method of Sahelian women, which gives it a flavor that is at once tangy, authentic, and deeply savory.
Served at large family meals or ceremonies, Thiéré Lalo is a symbol of sharing and conviviality. Its light texture and distinctive aroma awaken the taste buds and tell the story of a generous and vibrant cuisine.
Quality That Makes the Difference
The Thiéré Lalo TANTIE is made from carefully fermented and hand-rolled pearl millet, using artisanal methods passed down from generation to generation.
This natural fermentation develops a unique, slightly tangy flavor, highly sought after in West African cuisine.
Additive-free, preservative-free, and 100% natural, this couscous expresses all the richness and diversity of African millet.
Perfectly calibrated, it is easy to prepare and pairs wonderfully with sauces, vegetables, meats, or fish.
Your Benefits at a Glance
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🌿 100% natural and artisanally fermented → authentic taste, true to Senegalese traditions.
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🍋 Slightly tangy flavor → adds a unique and refined touch to your dishes.
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⏱️ Easy to prepare → quick cooking by steaming or boiling.
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🍛 Versatile → can be enjoyed savory or sweet depending on inspiration.
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🥣 Light and airy texture → perfectly absorbs sauces and condiments.
How to Enhance Your Dishes
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In savory version: steam Thiéré Lalo and serve it with spicy tomato sauce, stewed vegetables, fish, or grilled meat.
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In sweet version: add some warm milk, butter, and sugar for a comforting porridge with a slightly tangy taste.
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Tip: add some green vegetables or tamarind sauce to enhance its natural aromas and elevate its fermented note.
Suggestion: for a complete meal, accompany Thiéré Lalo with okra or cowpea broth for an explosion of African flavors.
Frequently Asked Questions about Thiéré Lalo TANTIE
What exactly is Thiéré Lalo?
Thiéré Lalo is a fermented millet couscous, typical of Senegalese and Sahelian cuisine. It is known for its tangy flavor and light texture.
What is the difference between Thiéré and Soungouf?
Soungouf is unfermented millet semolina, while Thiéré Lalo is fermented, giving it a stronger taste and a slightly denser texture.
How to prepare Thiéré Lalo?
It is steamed like classic couscous. After cooking, it is fluffed with a fork and served hot, plain or with sauce.
Is Thiéré Lalo natural?
Yes, it is 100% natural, without additives or preservatives, and made from artisanally fermented pearl millet.
Can it be stored for a long time?
Yes, provided it is kept dry, away from moisture and heat. Its dry form ensures excellent preservation.
