Cram-cram

Cenchrus biflorus

grain

Small seeds of a desert grass, gathered wild and cooked as porridge or couscous among the Tuareg.

Origin

Sahel and Sahara

Where to find it

In the dunes and sandy pastures of Niger, Mali and Mauritania; it is harvested after the rainy season.

Season (United States)

September to November

Preparation

Once winnowed and washed, the seeds are cooked like millet, about twenty minutes in water or steamed.

Molecules

In small amounts, not counted Arabinoxylans · Magnesium · Insoluble fibers

Did you know?

Its spiny spikelets cling everywhere: they are threshed to free the seeds.