Throughout Mali (and other parts of Africa), women are seen processing millet for food. Millet is the main staple of the people of the dry Sahel region of Africa because it is a fast growing grain that does well in dry, infertile soils. It is a good source of nutrition and is eaten as a porridge, ground into a flour or fermented into beer.
To process the millet, the husks must be separated from the grain as seen in this photo. The process is simple - a bowl of the grain is slowly poured onto a cloth on the ground and the wind removes the lighter husks. The process is repeated several times to remove all the husks.