Fine millet couscous steamed until fluffy, then tossed with butter, sugar, and dried fruits — a simple, nourishing Senegalese dessert or snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: bowl or calabash
Garnishes: ground peanuts, raisins
Accompaniments: cold milk, yogurt
Instructions
-
1
Moisten millet couscous with salted water, rubbing between palms to separate grains.
-
2
Steam in a couscoussier for 15 minutes.
-
3
Remove, fluff with a fork, and add butter. Toss until grains are coated.
-
4
Mix in sugar, raisins, and ground peanuts.
-
5
Drizzle with condensed milk or yogurt.
-
6
Serve warm or at room temperature.
Did You Know?
During Ramadan, Senegalese families prepare massive batches of chéré to share with neighbours — it is considered one of the most generous iftar gifts.
Chef's Notes
Equipment Tips
- couscoussier or steamer
- large bowl
Garnishing
ground peanuts, raisins
Accompaniments
cold milk, yogurt
The Story Behind Chéré
Chéré is a sweet preparation of Senegal's staple millet couscous, reflecting the central role of millet in Sahelian agriculture. The sweet version likely evolved as a celebratory or festive food, served during religious holidays and family gatherings. It demonstrates the versatility of millet in Senegalese cuisine.
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