Thiéré, or bassy, is the millet couscous of Senegal. TANTIE's version is fine grain, made of 70% millet from Senegal and 30% maize, and is prepared simply with boiling water. 500 g pack.
Why “lalo”?
In Senegal, lalo is the baobab leaf powder mixed into millet couscous to give it a binding texture. This pack is named thiéré lalo, but its ingredient list does not contain lalo: only millet and maize. For the traditional recipe, add the lalo, the baobab leaf powder, yourself.
How to prepare it?
The pack instructs you to add boiling water, cover and let it swell. Then fluff it with a fork, with a little butter or oil, and stir in a spoonful of lalo if you have some. Thiéré goes with mutton in sauce, chicken, fish or vegetables, and can replace rice or pasta. The recipe for lalo sauce is on the blog.
What to pair it with?
With TANTIE thiakry for dessert, another medium-grain millet semolina, or KEBA millet thiéré. Senegalese cuisine has its own range.
Product information
- Brand: TANTIE (distributed by Haudecœur)
- Net weight: 500 g, fine grain
- Ingredients: 70% millet from Senegal, 30% maize
- Allergens: none of the 14 regulated allergens in the ingredient list; millet and maize are not gluten-containing cereals
- Nutritional values per 100 g: energy 1,522 kJ (360 kcal), fat 3.6 g of which saturates 0.6 g, carbohydrates 68 g of which sugars less than 0.5 g, fibre 6.7 g, protein 10 g, salt less than 0.01 g
- Origin: Senegal
- Storage: away from heat and moisture
