Millet is much more used in other regions compared to how often it's used in Europe, where I grew up. Africa is one of the areas where this cereal is a staple, so in my explorations of African cuisine, I also stocked up on millet. I discovered the subtle flavor, the hearty feel and the wonderful texture of this grain and slowly fell in love with it. Now I add a bit to almost every bowl of breakfast cereal, even if I'm not cooking anything special.
In this porridge from Chad, millet is the centerpiece and all of the other ingredients only make it shine more. It's sweet, make as a nice breakfast or snack, but can also be a meal in itself, especially for kids. I actually made it for my little girl Mira and even if she tends to be scoffy towards new foods, she loved this one (she was a toddler at the time).
Try it as it is and I'm sure you'll love it too. Or play with extra toppings, if you must, but I prefer sticking to the authentic version.
Recipe source: here.
Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Syrniki (Sweet Cheese Pancakes) (Russian-Belarusian-Lithuanian-Polish-Ukrainian).
Five years ago: Harissa and truffle potato puree with mozzarella-olive sauce.
Six years ago: Crispy cheese and guacamole tortillas.
Seven years ago: Sprinkle butter cookies (Italian).
Eight years ago: Tirolese spinach and cheese dumplings (Austrian), Spinach and cheese crostini and The perfect fluffy fried bananas.
Ingredients (serves 1):
- 1/3 C millet
- 3/4 C water
- 1/2 C skim milk or soymilk
- 1/4 tsp. cinnamon
- 1/2 tsp. vanilla
- Pinch of salt
- 2 TBS raisins
- Maple syrup or honey to taste
Bring the water and milk to a boil and add the millet, cinnamon, vanilla and salt to it.
Lower the heat to a gentle simmer and allow it all to cook for 25 minutes. Then take the pot off the heat and mix in the raisins and maple syrup or honey.
Allow to cool just a bit and serve it warm. It's done, dig in! :)
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