English: This stage of the process is nearly complete. Dampened millet flour has been rolled into a variety of popular sizes for use in steamed couscous and thiakry dishes or in the boiled porridges: fondé and lakh recipes. From this stage, with a sifting for size uniformity, the different pellets (araw/arraw in Wolof) will be ready to be cooked in the different recipes. This processing of the millet flour (soungouf in Wolof - names vary between dozens of languages) is found across the African Sahel region where millet is the staple grain. Note: Millet produces a seed with a hard and inedible hull. It must be milled by hand or by machine to remove this hull before it can be ground into millet flour. Millet-based recipes in Africa are based on sifted millet flour or rolled millet flour pellets, not on unprocessed millet seeds