Cereals are being consumed :
either roasted (as whole corn ears, ‘mai pété’ of the Creoles).
as soup (barley, hot bouillon on bread portions).
as pulp (polenta, porridge, pellets and flat cakes, sticky rice).
as wafer or pancake (of wheat, buckwheat, corn, teff, rice).
as ‘couscous’, of durum wheat, corn, sorghum or mill semolina.
as bricks or fritters.
as bread (raised or not).