Steamed millet couscous with a silky sour milk sauce and sugar — a beloved Fula breakfast that is equal parts nourishing and refreshing.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: calabash bowl
Garnishes: sugar sprinkle, sour milk drizzle
Accompaniments: fresh fruit
Instructions
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1
Moisten millet flour with a little water and rub between palms to form tiny granules.
-
2
Place granules in a couscoussier or steamer lined with muslin. Steam for 20 minutes.
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3
Remove, break up clumps with a fork, and steam again for 10 minutes until fluffy.
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4
Transfer to a large bowl. Pour cold sour milk over the couscous.
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5
Sprinkle sugar on top and stir gently. Serve at room temperature.
Did You Know?
Cheré is the Fula community breakfast that fuels cattle herders across West Africa — light enough for the heat, sustaining enough for hours of walking.
Chef's Notes
Equipment Tips
- couscous steamer or couscoussier
- large bowl
- mixing spoon
Garnishing
sugar sprinkle, sour milk drizzle
Accompaniments
fresh fruit
The Story Behind Cheré
Cheré originates from the Fula (Peul) pastoralist communities who have traversed the Sahel for centuries. In Guinea-Bissau, it became a staple among the Fula population in the east, combining their millet agriculture with their dairy culture. It remains a symbol of Fula identity and hospitality.
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