Millet Couscous · Northern Staple
Boule de Mil
Photo: Armelle wong / Wikimedia Commons · CC BY-SA 4.0
In the far north, millet couscous is steamed and worked entirely by hand into a smooth ball — no rice or wheat needed, since millet and sorghum are what the savanna actually grows.
Pounded millet or sorghum flour is steamed and worked into a smooth, dense ball, then served with a glossy okra sauce built on beef or mutton. It's the daily staple across Garoua and the wider North region.
Why it's made this way: Millet and sorghum reflect the North's dry savanna agriculture, in contrast to the plantain-and-cassava staples of Cameroon's forested south.
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