West Africa · Side
Cherreh (Steamed Fermented Millet Couscous)
Fluffy, hand-rolled pearl millet couscous subtly fermented, twice-steamed over aromatic vapor, and enriched with dried baobab leaf powder.
The story
Cherreh is the ancestral staple grain preparation of the Serer and Wolof peoples of Senegambia, traditionally served beneath celebratory meat and vegetable stews. Pearl millet flour undergoes a short controlled fermentation that introduces a gentle tang and breaks down complex phytates for superior digestibility. An indispensable technical element is dusting the moist millet pellets with lalo (powdered dried baobab leaves), which prevents clumping and gives the grain its prized slippery mouthfeel.
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