5 must-try finger millet dishes
What's the story
Finger millet, a staple across several African countries, is famous for its nutrition and versatility. This ancient grain is a rich source of calcium, iron, and essential amino acids, which is why it is used in several dishes. Throughout Africa, finger millet is used to bring together diverse culinary experiences that are delicious and nutritious at the same time. Here are five traditional African dishes made with finger millet.
Breakfast treat
Ugandan millet porridge delight
In Uganda, finger millet porridge is a popular breakfast item relished by several families. Prepared by boiling finger millet flour in water or milk until it reaches a smooth consistency, this porridge can be sweetened with sugar or honey. It makes for a hearty breakfast due to its rich fiber and energy-boosting properties.
Refreshing drink
Kenyan uji: A nutritious beverage
Uji is a popular fermented beverage in Kenya. It is made by mixing finger millet flour with water and leaving it to ferment overnight. The drink is slightly sour in taste due to fermentation but is loved for its refreshing qualities. Uji is served warm or cold, and is often complemented with added sugar or spices like ginger for extra flavor.
Traditional accompaniment
Rwandan isombe: A savory side dish
Isombe is a traditional Rwandan dish that involves cooking cassava leaves with groundnut paste, seasoned with spices. You can use finger millet flour as a thickening agent in this dish, which will add depth of flavor without losing its creamy texture. Isombe goes well with other staples like rice or plantains.
Versatile bread
Ethiopian injera: A staple flatbread
Injera is an Ethiopian flatbread traditionally prepared from teff flour but can also be prepared with finger millet flour for a more nutritious option. This spongy bread doubles as plate and utensil when the stews are scooped up using pieces of injera itself—making it an inseparable part of Ethiopian dining culture.
Filling meal
Tanzanian Makande: Hearty stew experience
Makande mixes maize kernels cooked together with beans into a thick, stew-like consistency. However, adding some amount of milled-finger-millet makes the whole dish more nutritious without changing the taste much. This makes it a hearty meal ideal for any time of the day, particularly when served along with fresh vegetable salads.