Millet is an ancient seed that originates from Africa and some parts of Asia. This highly nutritious and gluten-free seed has been with man since the pre-historic era and its benefits are not to be underrated.
It is the sixth most important crop in the world and can be used for breakfast, lunch or dinner, desserts and beverages.
Millet thrives in dry climates because it is a drought-tolerant plant and staple in many African homes.
According to experts, millet is a good source of dietary fiber, protein, calcium, iron B vitamins, and antioxidants, and it offers many health benefits.
It is said to contain niacin that regulates the body’s cholesterol, magnesium that tackles migraines and serotonin to reduce stress levels. It is the perfect grain for vegetarians and vegans to get protein into their diets and hydrates the colons.
There are different types of millet – the variety that is popular in Africa is the pearl and finger millet. Other types are the proso millet, Japanese barnyard millet, foxtail millet and kodo millet.
Millet is a good substitute for other grains like brown rice and quinoa. The versatility of millet is well represented in African homes. Africans hero this grain in many ways, some use it for porridge, flatbread, and beer.
Here are some recipes to try:
