The preparation of Latchiri depends on the region which the Fula comes from. Those in the Senegambia region would use millet or rice, while those from the Futa region would use corn.

Ingredients

Corn, millet or rice
Cowmilk, canned milk or yoghurt

Instructions

1. Pound the grain you have chosen to use.
2. Sprinkle water a little at a time and keep mixing to avoid lumps.
3. The next step involves placing the powdered corn in a damp cloth and steaming it for a few minutes.
4. Take the powdered grain off the fire, sprinkle more water on it and mix it until there are no lumps.
5. Place it back in the cloth and let it steam for a second time.
6. Add Laalo (Baobab leaf powder) to the steamed grain.
7. The pounded grain needs to be steamed for one last time, and then it will be ready for the preliminary tasting.
8. Now you can add fresh cow milk, canned milk or yoghurt and sugar and enjoy your Latchiri.

Notes on Making Latchiri

A traditional Fula lady would use a mortar and pestle to rhythmically pound the grain into a coarse flour. It can be pretty entertaining to watch two ladies using one mortar and pestle for pounding. They would, in quick succession, take turns to pound without colliding their pestles. Some very skilful women would pound, throw the pestle up, clap their hands and quickly catch it before it hits the ground.

The second step in making Latchiri might, at first sight, look simple, but it is a complex process, and if you are not careful, you may end up adding too much water into the corn mix, thereby spoiling the dish.

Gambian women do not have an exact time frame for the steaming process. Through experience, they know how long each of the three stages of steaming should be in order to get the perfect Latchiri.

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This article is proudly sponsored by APS International