Side
Thiéré (Steamed Millet Couscous)
About
The pale, fluffy hand-steamed millet couscous that Wolof and Serer families of Senegal serve under rich sauces and stews, the everyday staple behind countless festive plates.
Equipment
- Couscoussier or steamer
- Large wide bowl
- Fork
- Fine sieve
Ingredients
Millet couscous (dry thiéré grains)3 cups
Waterabout 1 1/2 cups, for moistening
Salt1 tsp
Neutral oil or melted butter2 tbsp
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