Senegal
Fondé
Small millet balls rolled by hand and cooked in sweetened curdled milk with vanilla, eaten warm or cold.
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Senegal
Ngalakh
Ngalax
Millet couscous mixed with baobab fruit pulp and groundnut paste, sweetened and eaten cold.
Senegal
Sombi
Rice cooked slowly in coconut or sweetened milk with vanilla and nutmeg into a loose, warm pudding.
The Gambia
Thiakry
Caakiri
Steamed millet couscous stirred into sweetened curdled milk with vanilla and nutmeg, served cold.