5 tips to perfect your grain recipes
What's the story
African grains are a staple in many diets across the continent, providing nutrition and versatility in cooking. From millet to sorghum, these grains can be prepared in various ways to bring out their natural flavors and textures. Mastering the art of cooking African grains involves knowing certain techniques that bring out the best in each type. Here are five expert techniques that can help you elevate your grain-cooking skills.
Preparation
Soaking for enhanced texture
Soaking is an important step while preparing some African grains such as millet and fonio. When soaked for a few hours or overnight, the grains absorb water. This softens their texture and cuts down on cooking time. The technique also breaks down phytic acid, which improves nutrient absorption. For best results, use a one-part grain, two-part water ratio while soaking.
Flavor enhancement
Toasting for rich flavor
Toasting works wonders in elevating the flavor of African grains like teff and amaranth. Simply dry-toast these grains in a pan, prior to cooking them, and release their natural oils and a nutty aroma that makes your dishes so much deeper. Toasting should be done over medium flame with constant stirring until the grains are golden brown.
Cooking method
Steaming for lightness
Steaming is perfect for cooking fluffy couscous or making heavier grains such as sorghum lighter. The technique ensures that you use steam as opposed to direct boiling water, so that the nutrients are retained but you still get the tender texture without it turning mushy. A steamer basket or colander placed over simmering water does the trick excellently.
Nutritional technique
Fermenting for nutrient boost
Fermentation is an ancient practice employed with African grains such as maize and sorghum to enhance their nutritional value and digestibility. Fermenting these grains naturally over a period of days gives rise to friendly bacteria that help with digestion and enhance vitamin content such as B vitamins. Fermented grain dishes tend to have a tangy flavor profile.
Flavor pairings
Pairing with spices and herbs
Pairing African grains with spices and herbs can really amp up their flavor while adding depth to your meals. Cumin with millet or coriander with teff are common pairings; fresh herbs such as cilantro or parsley also go beautifully with many grain dishes by adding freshness against earthy flavors of most whole-grain varieties found across Africa's diverse culinary landscape.