How to use millets in everyday cooking
What's the story
African millet grains are rich in fiber, protein, and essential minerals. They have been staples in diets for centuries.
Now, as the world is looking for plant-based alternatives, these grains are becoming the key in vegetarian meals across the globe.
They are easily incorporated into variety of dishes, offering the much-needed versatility and nutrition.
#1
Finger millet: A nutrient powerhouse
Finger millet has high calcium, essential for bone health. It is also rich in iron and amino acids that promote overall health.
You can use this grain to prepare porridge or include them in baked items such as bread and muffins.
Its versatility makes it a favorite among those seeking to enrich their vegetarian meals with nutrient-rich elements.
#2
Pearl millet: The versatile grain
Pearl millet is also known for its versatility in the kitchen.
It is gluten-free and rich in magnesium, which contributes to heart health.
This grain can be milled into flour for rotis or cooked whole for a side dish.
Its subtle flavor makes it easy to incorporate into any recipe, making it a must-have in any vegetarian diet.
#3
Sorghum: The ancient grain
Though sorghum has been grown in Africa for thousands of years, it is only now that the whole world is acknowledging its health benefits.
Packed with antioxidants and dietary fiber, sorghum is excellent for digestive health.
It can be popped like popcorn or used as a salad and stew base.
Its robust texture deepens the flavor of dishes while delivering nutrition needed in plant-based diets.
#4
Teff: The tiny supergrain
Although teff is small in size, it punches above its weight with high protein and iron content compared to other grains.
Since it has a fine texture, it's often used as flour for pancakes or traditional Ethiopian injera bread preparation without compromising on taste or nutrition value when included within vegetarian meal plans around the world today!