Millets are pretty versatile, these dishes are a proof
What's the story
Millet is a staple grain in several African countries, appreciated for its versatility and health benefits. Packed with fiber, vitamins, and minerals, it's an ideal healthy option for a variety of dishes. Across the continent, millet is utilized to prepare a number of traditional meals that are equally delicious and filling. Here are five African millet-based dishes that you should try to explore the region's diverse culinary heritage.
Tanzanian delight
Ugali: A Tanzanian staple
Popularly served in Tanzania, ugali is made from millet flour, mixed with water to form a thick porridge-like consistency. It can be served with a variety of vegetable stews or sauces. Traditionally, ugali is eaten by hand, making it a filling base for meals. Its simple taste makes it a great accompaniment without overpowering the flavors of other dishes.
Burkinabé cuisine
To: A Burkinabe favorite
To is a traditional dish from Burkina Faso that is made by cooking millet flour in water until it reaches a dough-like consistency. It is usually served with sauces from vegetables or legumes. The subtle flavor of to makes it an ideal companion for spicy or savory accompaniments, providing both nutrition and satisfaction.
Ethiopian bread
Injera: Ethiopian flatbread
Injera is an Ethiopian flatbread prepared with fermented millet batter. This spongy bread has a slightly sour taste from the fermentation and doubles as plate and utensil in Ethiopian cuisine. Injera goes excellently with different stews called wats, letting diners scoop delicious bites while enjoying its unique texture.
Nigerian treat
Fura: A Nigerian snack
Fura is a famous Nigerian snack that is made from grounded millet combined with spices like ginger and cloves before being shaped into balls or patties. Usually consumed chilled or at room temperature, fura offers a refreshing coolness on hot days while also serving energy through its nutrient-rich components.
Zimbabwean dish
Sadza: Zimbabwean comfort food
Sadza looks like ugali but hails from Zimbabwe where it is made in a similar fashion with finely ground millet meal cooked into a thick porridge form along with vegetables or relishes like pumpkin leaves stew called muriwo unedovi (peanut butter sauce). Sadza continues to be a staple within Zimbabwean households largely due to its versatility across different mealtime settings across day-to-day life activities enjoyed together as families!