Mauritania
Cherchem
Millet cooked with a savoury vegetable sauce of tomatoes, carrots, sweet potato, bell pepper, and spices; a one-pot millet dish eaten across Mauritania, simpler than ngomou but a daily staple in the south and central regions.
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Senegal River Valley (Trarza / Gorgol / Guidimaka), Mauritania
Ngomou
Hand-rolled millet or sorghum couscous steamed and served under a thick sauce of lalo (baobab leaf powder), meat, and vegetables; a Pulaar specialty of the Senegal River valley, distinct from wheat-based Moroccan couscous.
Mauritania
Thiéré
Ceere
Millet steamed into fine couscous grains, the traditional starch of the interior before rice took over.