Millet is a super grain grown in a lot of African and Asian countries. Nigeria is the second largest producer of millet in the world and this grain is called Gero/Jero in Northern Nigeria. It comes in various colors and is the primary ingredient in a Northern Nigerian dish called Fura da Nono (Recipe soon). Millet is rich in calcium, iron and phosphorus and packed with fibers. Growing up in Northern Nigeria, one of the heights of the dry season was when we dried our harvested millet heads on pavements and danced on them to release the grains. Fun memories. This is a healthy pudding made out of millet. Its a great way to start your day.
(1) 1/2 Cup Hulled Millet
(2) 1-1/2 Cup Water
(3) 1-1/2 Cup Milk (See Note 1)
(4) A Pinch of Salt
(5) Sugar or Honey (Optional)
(1) You have a choice of using 3 cups of water or 3 cups of milk, or a mixture of both. You can also use coconut milk in place of milk.
(1) Place the millet in a frying pan and toast for a few minutes. Be careful not to burn the millet. Stop toasting when you begin to perceive the fragrance of the grains.
(2) Place the millet in a small sauce pan, add your liquids and salt and cook on medium heat until the grains are soft and most of the liquid has been absorbed. Stir occasionally. This takes about 30-40 minutes. If you notice that the liquid has dried up before the grains are soft, add more liquid to the pudding and keep cooking.
(3) Serve your millet pudding hot. You can add some sugar or honey to sweeten the pudding if you want to. You can also top the pudding with some nuts and dried fruits.
Love Millet? Try some Fura da Nono. Recipe here.
Check out my Acha (Fonio) Pudding. Recipe here