Thiere Lalo – Senegalese Millet Couscous (Thiéré)

Thiere lalo is Senegalese millet couscous (thiéré), the fine steamed millet grains served at family meals and celebrations in Senegal, The Gambia and Mali. Lalo is powdered baobab leaf, used to keep the grains light and separate. Serve it with a meat and vegetable sauce, or sweet as thiakry.

Key features

• Senegalese millet couscous (thiéré)
• Light, separate grains when steamed
• For savory sauces or sweet thiakry
• A Tabaski and family-meal favorite
• Buy 1, 2, 5 or 10 bags and save

How to use

Savory: sprinkle the grains with a little water, then steam over a pot of simmering water (or a couscoussier) for 15 to 20 minutes, fluffing with a fork halfway. Serve with lamb, chicken or beef and a vegetable sauce. Thiakry: steam the grains, cool them and mix with sweetened yogurt or sour milk, a little vanilla and nutmeg.

Details

• Type: millet couscous (thiéré)
• Weight: see the bag
• Ingredients: millet (see the bag)

More West African grains

See Senegal's dishes in our West African food guide. Try wassa wassa, attiéké or Dembagnouma millet, or shop Senegalese and West African food.

Pick up in Chicago or ship anywhere in the U.S.

Shop at Yado African & Caribbean Market, 1651 E 87th St, Chicago, IL 60617, or order online for fast U.S. shipping.

Frequently asked questions

What is thiéré?

Senegalese millet couscous: fine millet grains, steamed and served with sauce or sweet as thiakry.

What is lalo?

Powdered baobab leaf. It is mixed into thiéré to keep the grains light and separate.

How do you cook thiéré?

Steam it over simmering water for 15 to 20 minutes, fluffing halfway.

What is thiakry?

A sweet dessert of steamed millet couscous mixed with sweetened yogurt or sour milk.

Where can I buy thiere near me?

At Yado African & Caribbean Market, 1651 E 87th St, Chicago, or online with fast U.S. shipping.