Sahel Staple · Millet Porridge
Sanglé (Millet & Curdled Milk Porridge)
📷 Closely related photo — Photo: T.K. Naliaka / Wikimedia Commons · CC BY-SA 4.0
The same dish has been known in Mali and Mauritania as sanglé since at least the 17th century, one of the oldest continuously eaten millet preparations in the Sahel.
Steamed millet grains, whole or cracked, are served in a bowl and topped with sweetened, fermented milk, sometimes finished with a spoon of butter. It's a common breakfast across the Sahel, including in and around Timbuktu, eaten by spooning the tangy milk through the grain.
Why it's made this way: Millet has been the staple grain of the Sahel for centuries, and pairing it with fermented milk reflects the region's long-standing overlap between settled grain farmers and dairy-producing herding communities like the Fulani and Tuareg.
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Part of World of Street Food — 3248 dishes from 118 countries.
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