Millet is a cereal grown in Africa. Millet thiacry is a specialty of West Africa. It also has the advantage of being gluten-free, which is very interesting for allergy sufferers. Grains of millet which is used for the preparation of thiere in Senegal. It is also prepared in all Sahelian countries in general, the cradle of millet. Like fonio, millet is mainly eaten as porridge and couscous in African families. With no additives or colouring, it can be used to prepare many dishes, replacing rice or pasta. This gluten-free cereal, very rich in vitamins and mineral salts, can be eaten in different forms: as porridge (Laakh), couscous (Thiéré Bassi) or even beer (sorghum), for example. Try it, you’ll see it’s very good!