The couscous of complete millet results from the composition of millet grain and rice. Can be eaten hot with various sauces or cold with yoghurt.
Lalo is a powder of dried and crushed baobab (Adansonia digitata) leaves, used in Senegalese cuisine as a binder, especially for the preparation of couscous
Preparation
Pour the couscous into a bowl and add the same amount of boiling water. Cover and let swell for 5 minutes.
Name : Couscous de Mil
Traditional name : Thiéré
Average nutritional values per 100g:
Gluten : 00
Calories: 330
Protein: 11,5g
Fat: 1,7g of which saturated fatty acids: 0,4g
Carbohydrates: 68g
Sugar: 2,4g
Fiber: 5,5g
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