Friday, May 21, 2010


I've been looking for alternate grains to wheat, and millet has proven to be a great option. I especially appreciate that I can find local millet, as I read that it is best consumed within 6 months because it is technically a seed, not a grain and therefore contains volatile oils. It is high in B vitamins, and one cup of cooked millet provides 26% of daily magnesium requirements. In looking into millet, I found that it is a major subsistence crop in Africa, often ground into flour for injera, which is a crepe-like fermented bread. Injera is definitely on my to do list.. I have had the pleasure of home made injera in the past and it is really, really nice. In Ethiopia, the bread serves as a base for meals, and is used to scoop up the food in the same way naan is used for Indian dishes. Our friends told us that forks are associated with the colonialist oppressor! Injera is a powerful cultural symbol in Ethiopia, in the same way that rice is in Asia. (In South Korea, the friendly 'how are you' greeting is 'have you eaten rice today?')
I cooked the millet and made cakes with a Mark Bittman recipe similar to this one, but also included a bit of flour and an egg as a binder.