Millet

There are many types of millet, such as Fonio and Montina. I will try to find out some names and update.

MILLET- toasted in a shallow pan til golden, cooked with chopped apricots, vanilla, saffron and ginger. Sweetened with golden syrup. Foul. Will try again without the saffron.

MILLET- take II- untoasted, with a chopped up banana, brown sugar and vanilla. Cooked in three hours completely absorbing all the water. Would recommend shorter cooking, less liquid as it was like overcooked rice. Really absorbed the flavour of the banana, so will be a good one to use a flavoured liquid with.

The basic preparation consists in washing the millet and toasting it in a dry pan over medium-low heat, tossing constantly, until fragrant and slightly golden-brown.

Then five measures of boiling water for each two measures of millet are added with some sugar or salt. The mixture is cooked covered using low flame for 30–35 minutes.

You can grind millet in a coffee grinder, mortar and pestle or a food processor or put the grains in a plastic or paper bag, and crush them with a rolling pin until finely ground. Or you can buy it pre-ground, I don't care.