Cere
The Quirky Foodster Team
Ingredients
- Coarse millet couscous — 400 g (2 1/2 cups)
- Water — 500 ml (2 cups)
- Vegetable oil — 2 tbsp
- Salt — 1/2 tsp
Method
- Place the millet couscous in a large bowl and sprinkle with a little water, rubbing gently between your palms to moisten and separate the grains.
- Transfer to a steamer basket lined with cheesecloth, or a fine sieve set over a pot of simmering water.
- Steam for 20 minutes.
- Return the couscous to the bowl, sprinkle with a little more water and the oil, and rub again to break up any clumps.
- Steam a second time for a further 20 minutes until light and fluffy.
- Season with salt and fluff with a fork before serving.
Introduction: Steamed millet couscous, a traditional Senegalese staple side served alongside stews and sauces.
Cultural Background: Cere, a coarse millet couscous, is a foundational staple across Senegal, traditionally steamed multiple times over a flavoured broth for a light, fluffy texture that pairs beautifully with rich, saucy dishes.
Tips: The double-steaming technique is essential for the traditional light, separate-grain texture. Rub the grains gently between steamings to prevent clumping.
Variations: Steam over a flavoured broth instead of plain water for extra flavour; some households add a little butter when fluffing for richness.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat by steaming briefly again, or in the microwave with a damp paper towel to prevent drying out.
Nutrition: Approx. 240 kcal, 6 g protein, 48 g carbohydrate, 4 g fat per serving.
FAQs:
Q: Can this be made with regular couscous instead of millet?
A: Traditional cere is specifically made from millet, though wheat couscous can be prepared similarly as an alternative.
Q: Why does the couscous need to be steamed twice?
A: Double-steaming with rubbing in between produces the characteristic light, fluffy, separate-grain texture traditional to cere.
- Coarse millet couscous — 400 g (2 1/2 cups)
- Water — 500 ml (2 cups)
- Vegetable oil — 2 tbsp
- Salt — 1/2 tsp
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